Avocado Chutney

Name: Avocado Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 cups
Ingredients: 1 large avocado, peeled and pitted (or 2 small); 1 small tomatoes, chopped; 2 tablespoons lemon juice or 2 tablespoons lime juice; 1/4 cup shredded fresh or desiccated coconut (unsweetened); 2 tablespoons shallots, finely chopped; 2 garlic cloves, unpeeled; 1/2 teaspoon salt; 1/4 cup cilantro, finely chopped; 1 Thai chiles or 2 jalapenos, finely chopped; 2 tablespoons shredded or desiccated coconut

Submitted by daisy M

"This is an interesting recipe from Flatbreads and flavors by Jeffery Alford and Naomi Duguid. I have to try this when avocados are in season this year. According to the author, this chutney goes well with puris and dosas."

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Ready In:: 15mins
Ingredients:: 10
Yields:: 3 cups

ingredients

1 large avocado, peeled and pitted (or 2 small)
1 small tomatoes, chopped
2 tablespoons lemon juice or 2 tablespoons lime juice
¹⁄₄ cup shredded fresh or desiccated coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
¹⁄₂ teaspoon salt
¹⁄₄ cup cilantro, finely chopped
1 1 Thai chiles or 2 jalapenos, finely chopped
2 tablespoons shredded or desiccated coconut

directions

Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and process to a paste.
Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.