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Nutrition Facts
Serving Size 1 cups 143g Recipe makes 3 cups)
Calories 188
Calories from Fat 133		(70%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 420mg		17%
Potassium 546mg		15%
Total Carbohydrate 15.3g		5%
	Dietary Fiber 6.3g	25%
	Sugars 5.7g
Protein 2.6g		5%
how is this calculated?

Avocado Chutney

Recipe #115016 | 15 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: daisy M
Apr 1, 2005

This is an interesting recipe from Flatbreads and flavors by Jeffery Alford and Naomi Duguid. I have to try this when avocados are in season this year. According to the author, this chutney goes well with puris and dosas.

3 cups (change servings and units)

Ingredients

1 large avocado, peeled and pitted (or 2 small)
1 small tomato, chopped
2 tablespoons lemon juice or lime juice
1/4 cup shredded fresh or desiccated coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1 serrano pepper or Thai chile, finely chopped or 2 jalapenos, finely chopped
2 tablespoons shredded or desiccated coconut

Directions

1
Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
2
In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
3
In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and process to a paste.
4
Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.