Some avocadoes were sitting in the refrigerator for quite some time. The week went by so fast that there wasn't enough time to even think of making use of it. However, I managed to find a recipe for it when I decided to forgo the routine chutney for dosa and try something new.
Brainstorming lead to this idea and so I gave it a try! But believe me, my kids loved it and insisted eating with both their dosa and chappathi (the next day's dinner). I used almonds, which can also be substituted with grated coconut. The color might not seem too appealing, but the taste is what matters, and in that department, this chutney did not dissappoint!
INGREDIENTS :
1/2 Cup Almond soaked and de skinned
1 Small Onion
4 Green Chillies
2 Cloves Garlic
1/2 Tsp Tamarind Paste
Salt to taste
2 Tblsp Chopped Coriander Leaves
4 Tsp Oil
METHOD :
Cut the avocado, remove the seed and scoop out the pulp. Mash it thoroughly with a fork and keep aside.
Heat a pan over medium heat and pour two teaspoons oil to it. Once hot, add the chopped onion and green chillies and fry until light brown. Add the garlic cloves and coriander leaves along with a pinch of salt and the tamarind paste. Fry this mixture for about two minutes.
Cool this mixture and grind in a coffee grinder or a small mixer. Half way through the grinding add the soaked almonds and grind it to a coarse paste.
Add this to the mashed avocado and mix well. Add more salt and adjust taste as required.
Heat the other 2 teaspoons of oil, add mustard, curry leaves and the dried red chillies and season the chutney.
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