BM# 72: Week 4/ Day 3
Theme: Dips, Chutneys and Spreads
Dish: Avocado Tomato Chutney
For the final day of this month's blogging marathon, I made an interesting chutney with Avocado and tomato. This has been on my list of dishes to make for a very long time and finally got a chance to make it. recipe is from Spices and Aroma.
Avocado oxidizes and discolors very easily when left out. Which is why an acid like lemon juice is added to keep it bright and green. In this recipe, the tomatoes give the necessary acid to keep the chutney from turning weird black color.
I rarely use avocado in Indian preparations and this is probably the best recipe to use it in. It's very much like making any other south Indian chutney as I described in this recipe except that avocado is not cooked. Mashed avocado is ground with the cooked tomato until smooth to make the chutney.
Clicking these chutneys has been quite challenging. I made and clicked all this week's chutneys and spreads on one day. It was quite a difficult task to come up with different set ups and also make these blah -- brownish chutneys to look appetizing. I tried my best here 🙂
This avocado-tomato chutney is great to serve with rice, upma, idli, dosa and even chips. It keeps well for up to 3 days in the fridge.
Lets check out what my fellow marathoners have cooked today for BM# 72.
Avocado Tomato Chutney
Ingredients
For the Chutney:
- 1 Avocado, pitted and mashed
- 3~4 Medium Tomatoes, chopped
- 1 Basil, chopped
- 2~3 Green Chilies, chopped (adjust as per taste preference)
- 2 Garlic cloves, minced
- 1 tbsp Oil
- 1 tbsp chana dal
- 2~3 Dry Red chilies
- 2 tsp Tamarind paste
- To taste salt
For the tempering:
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp urad dal
- 8~10 curry leaves
Instructions
- Heat 1tbsp oil in a pan, add the chana dal and dry red chilies. Saute till the dal turns golden and the chilies turn dark.
- Add the onions, tomatoes, green chilies and garlic cloves. Cover and cook till the tomatoes are mushy, about 10~12 minutes.
- Add the tamarind paste, salt and cook for another 3~4 minutes. Take off the heat and let the mixture cool completely.
- Grind the tomato mixture until smooth. Add the mashed avocado and grind till everything is combined. Remove into a bowl.
- Heat 1tsp oil in a small pan, add the mustard seeds, urad dal and curry leaves. Once the seeds start to splutter, add the tempering on the chutney. Serve with rice, idlis, dosas or even upma.
Usha
This chutney is a nice way to avocado in Indian cooking. I love how the colors of tomatoes and the spices over powered the green avocado.
srividhya
I recently tried olives chutney. This avocado chutney sounds delicious and I need to give a try. I see you have listed basil, but I don't see it in the steps. When should I add it? Sorry if I missed something.
Sandhiya
Great recipe to use avocado in Indian cooking . I loved all your chutney recipe in this BM and bookmarked this & cranberry chutney to try on.
Rajani
I like avocado sliced and added to sandwiches. That's how I like it best. This is a totally different take on the fruit.
Priya Suresh
Very unique and different chutney, cant wait to try this chutney.
Priya
Different chutney pavani must have tasted delicious with dosa!
Sharmila - The Happie Friends potpourri Corner
Have come across so many Avocado dishes in your blog.. You are amazing in handling Avocado.. Lovely share 🙂
Vaishali Sabnani
Sometimes it is a task to click chutneys..but you are a master dear..beautiful clicks and a lovely chutney.
themadscientistskitchen
Interesting chutney Pavani. Since I do not like avocado much this way it will mask the fact that I am eating a healthy fruit.
Harini
Love to try this combo in the Indian version of the chutney.
sapana
Nice way to use avocado in Indian recipes. Your pictures are always beautiful and stunning including this chutney.
Chef Mireille
love the creamy texture - looks like peanut butter 🙂
Laurel
I never would have thought to add avocado to a chutney in a million years! It looks so rich and creamy. Cannot wait to slather this on dosas 🙂
Srivalli
Ah now thats one innovative chutney to serve Pavani..very nice colour and the setup is so lovely!