Indian Avocado Chutney!

This yummy side dish packs a mixture of flavors that meld wonderfully with the avocados. It's a favorite in our household now. I love it with a fried egg with a paratha in the morning and hubby loves it in rice with tomato pickle. It was so simple to make that I am no longer sure why it seemed so daunting to make!

 

Here's what you will need:
 

2 avocados if they are Hass, or one large Florida avocado, almost ripe. You still want a bit of firmness but still a little soft. Pitted and chopped into medium sizes pieces.

One medium onion chopped
3 to 4 chilies
5 curry leaves
.5 tablespoon of ginger garlic paste
.5-1 cup of loosely packed cilantro leaves to taste
2 tablespoons of lemon juice
2-3 table spoons of oil
Salt to taste
Water

Here's what you do:

1. Heat the oil in a large skillet and add in the curry leaves, allow them to soften some.
2. Add in avocado, onion, chillis, ginger garlic paste and cook until onions are translucent and just being to brown.
3. Remove from heat and allow to cool down some
4. In blender add in cilantro starting with a .5 cup and lemon juice, then blend
5. Add in half of the avocado mixture blend on low adding water as needed to make a smooth thick paste, continue adding avocado and water until you have a smooth mixture, add salt to taste.

This is best if made a few hours in advance or even over night so that the flavors meld and deepen. My husband prefers it with more chilies and less cilantro and I like it better with more cilantro. This is a definite must have side dish in any South Asian household and very simple to change to your liking!

Enjoy!