Avocado Chutney Recipe – Avocado Pachadi

Description:

Avocados don’t just taste great but they also come with a decent amount of health benefits.  This fruit is high in healthy monounsaturated fats and is a good source of fiber, vitamins, and minerals. There are many ways to bite, nibble, and spoon up this great fruit. Here is one way to serve this yummy fruit in the form of a chutney!

Special thanks to my friend Mrs. Sunganya Venkatesan for sharing this lovely recipe!

Avocado Chutney / Spicy Avocado Chutney / Avocado Pachadi / Pacchadi / Spicy Chutney

 

Ingredients
Ripe Avocado	1
Small Onion (Shallots/Sambar Vengayam/ Pearl Onions)	6 count
Tomato	1/2 (about 1 Tablespoon chopped)
Garlic	6 cloves
Dry Red Chili	4 Long variety
Green Chili	1 small
Coriander leaves	2 Tablespoon chopped
Cumin seeds	1 teaspoons
Salt	1/2 teaspoon
Oil	1 Tablespoon

 

Method:

Heat oil in a pan and start frying the red chili followed by green chili, onion, garlic and tomato. Saute till the onion becomes translucent. Choose ripe Avocado which normally looks dark green on outside and should feel soft when touched.

 

 

If you happen to get an unripe one, then just place them in a brown paper bag and it will ripe in 2 days. Using your knife, cut around the seed and twist, which will separate them into two halves.

 

Using a spoon scoop out the flesh.

 

Roughly chop the flesh and add it to the sauteed onion and tomato mixture. (** Please do not pre-cut avocado. they may turn brown due to oxidation**)

 

Once done, let it cool a bit. Remove the dry chili and grind it along with cumin seeds and salt in a mixie.

 

 

Now add the rest along with coriander and pulse a times… don’t grind to fine paste, just run to pulse.

 

 

Grind it chunky style as shown.  (Tempering is optional, it taste good even without it)

 

 

Serve with Idli / dosa or chapati. It even goes well with rice.

Notes:

Yield: 3/4 cup

You may add Tamarind instead of tomato if you like.

Tempering with mustard seeds is optional.

Adding lemon juice is optional, you may if you like.

Tempering with mustard and split black gram is optional.

Add extra dry red chilies to make it more spicy.

Avocado turns brown when comes in contact with oxygen, so finish it off the same day or tightly cover with plastic wrap as soon you grind and refrigerate.

Some of my friends told that adding the seed to guacamole/ or any avocado paste or chutney may prevent it from browing. But I think its just a myth, as it had no effect, as soon as it comes in contact with air it turns brown.