Sikkimese Style Avocado Chutney

Ingredients

While the original guasacaca is typically made with tomatoes, onions, and peppers, the Sikkimese adaptation replaces these ingredients with local herbs and spices. The Sikkimese version also incorporates traditional Sikkimese chilies, which add a distinct heat to the chutney. Additionally, the Sikkimese style avocado chutney highlights the flavors of Sikkimese cuisine, giving it a unique twist. We alse have the original recipe for Guasacaca, so you can check it out.

• 2 ripe avocados 2 ripe avocados
• 2 Sikkimese chilies, finely chopped 2 Sikkimese chilies, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh mint leaves, chopped
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl.
2. 2.
   Mash the avocado flesh with a fork until smooth.
3. 3.
   Add the chopped Sikkimese chilies, onion, garlic, cilantro, mint leaves, lime juice, and salt to the mashed avocado.
4. 4.
   Mix well until all the ingredients are combined and the chutney reaches a smooth consistency.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. 7.
   Serve chilled as a condiment with your favorite Sikkimese dishes.

Treat your ingredients with care...

• Avocado — Make sure the avocados are ripe but not overly soft. They should be slightly firm to the touch.
• Sikkimese chilies — Adjust the amount of chilies according to your spice preference. You can remove the seeds for a milder heat.
• Lime juice — Use freshly squeezed lime juice for the best flavor.

Tips & Tricks

• For a creamier texture, blend the chutney in a food processor instead of mashing it with a fork.
• Add a pinch of roasted cumin powder for an extra layer of flavor.
• Serve the chutney with momos, a popular Sikkimese dumpling dish, for a delicious combination.

Serving advice

Serve the Sikkimese Style Avocado Chutney as a condiment alongside Sikkimese dishes such as thukpa (noodle soup), gundruk (fermented leafy greens), or sel roti (traditional rice bread).

Presentation advice

Garnish the chutney with a sprig of fresh mint or a sprinkle of chopped cilantro to add a pop of color and freshness.