Monday, December 20, 2010

Avocado Coconut Chutney

Ever since I tried this avocado roti (Indian flat bread) for the first time, avocados have a special place in my kitchen.  Now that I have begun to include avocados regularly in our diet, my next challenge has been to try and find more uses for it. My cousin S mentioned that she makes a north Indian style of chutney with avocado to go with parathas. I have yet to try this chutney that she mentioned, but I am sure that before long, I will both try and post that recipe here :-)

In the meanwhile the idea of making a chutney with avocado got stuck in my head. When I wanted to make a chutney to go with this rava dosai (semolina and flax crepe), I decided to try and see how avocado would taste in a south Indian style chutney. The was a huge success. The avocado added a wonderful creamy texture to the chutney. The taste of the avocado did not stand out, instead it blended very well with the other ingredients. If you have tasted the traditional south Indian coconut chutney, then this does not taste very different from it, it tastes like a creamier version with a slight hint of cilantro in it.  If you are in the mood to try something different with avocados, maybe you could give this chutney a try....

Avocado Coconut Chutney

Here is a closer look at the chutney......

Avocado Coconut Chutney

Click here for a printable view of this recipe

Ingredients and Method to make Avocado Coconut chutney
1 1/2 tbsp split yellow chick pea lentil (chana dhal/ kadalai parappu)
1 1/2 tbsp split black gram lentil (udad dhal/ ulatham parappu)
1 ripe avocado pitted, peeled and cut into 1/2 inch pieces (yielded 1 cup of cut avocado)
5 Thai or Indian variety green chilies (or to taste)
1 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
one generous handful of cilantro (coriander leaves/hara dhania/kothamalli)
salt to taste
1 tbsp lemon juice (or to taste)

Optional seasoning
1 tsp oil
1/2 tsp mustard seeds (rai/ kadagu)
a pinch of asafoetida powder

Dry roast chick pea lentil and black gram separately on low to medium low heat until reddish and aromatic. Soak them both together in sufficient water for at least an hour.

Grind the coconut, green chilies, avocado along with the soaked and drained lentils in a blender/grinder until it forms a smooth paste. Add salt to taste and lemon juice and give it another turn in the blender to mix well.

If you plan to season this chutney, then heat oil in a small pan. Add mustard seeds, when the seeds begin to splutter add asafoetida powder and give it a quick stir. Pour this entire seasoning on the chutney, mix well.
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Serve chutney with dosai/ idli/ vadai or as a side dish to any south Indian themed meal, or use as a dip to serve along with veggies.
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