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    Home » Condiments » Avocado Tomato Chutney

    Avocado Tomato Chutney

    Published: Jan 26, 2017 · Modified: Dec 12, 2019 by Pavani · 14 Comments

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    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.Tomato and Avocado Chutney 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.Tomato and Avocado ChutneyClicking 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 🙂Tomato and Avocado ChutneyThis 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.Tomato and Avocado Chutney

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    Lets check out what my fellow marathoners have cooked today for BM# 72.

    Avocado Tomato Chutney

    Avocado Tomato Chutney is a spicy and delicious accompaniment to rice, idlis, dosa or even upma. Avocado makes this chutney nice and creamy.
    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: condiments
    Cuisine: Indian, south indian
    Servings: 6 servings

    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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Usha

      January 26, 2017 at 9:32 am

      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.

      Reply
    2. srividhya

      January 26, 2017 at 11:27 am

      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.

      Reply
    3. Sandhiya

      January 27, 2017 at 3:26 pm

      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.

      Reply
    4. Rajani

      January 27, 2017 at 7:56 pm

      I like avocado sliced and added to sandwiches. That's how I like it best. This is a totally different take on the fruit.

      Reply
    5. Priya Suresh

      January 28, 2017 at 7:14 am

      Very unique and different chutney, cant wait to try this chutney.

      Reply
    6. Priya

      January 28, 2017 at 10:23 am

      Different chutney pavani must have tasted delicious with dosa!

      Reply
    7. Sharmila - The Happie Friends potpourri Corner

      January 28, 2017 at 9:51 pm

      Have come across so many Avocado dishes in your blog.. You are amazing in handling Avocado.. Lovely share 🙂

      Reply
    8. Vaishali Sabnani

      January 28, 2017 at 8:47 pm

      Sometimes it is a task to click chutneys..but you are a master dear..beautiful clicks and a lovely chutney.

      Reply
    9. themadscientistskitchen

      January 29, 2017 at 6:50 am

      Interesting chutney Pavani. Since I do not like avocado much this way it will mask the fact that I am eating a healthy fruit.

      Reply
    10. Harini

      January 29, 2017 at 11:33 pm

      Love to try this combo in the Indian version of the chutney.

      Reply
    11. sapana

      February 01, 2017 at 1:27 pm

      Nice way to use avocado in Indian recipes. Your pictures are always beautiful and stunning including this chutney.

      Reply
    12. Chef Mireille

      February 02, 2017 at 7:10 pm

      love the creamy texture - looks like peanut butter 🙂

      Reply
    13. Laurel

      February 08, 2017 at 4:19 pm

      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 🙂

      Reply
    14. Srivalli

      March 14, 2017 at 3:10 am

      Ah now thats one innovative chutney to serve Pavani..very nice colour and the setup is so lovely!

      Reply

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