Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Avocado chutney (South Indian style), is a very simple dip, which can be made in a jiffy using South Indian spice combinations.

So, this is the story behind making this simple chutney. 🙂 I started using avocado(s) in my recipes, after trying this Avocado – Mango Milkshake, which I liked it a lot.  Over the weekend, I prepared the batter, and got all set for making Idli, for breakfast.

And I placed the idli (s) for steaming. Now, I have just 10-12 mins for the chutney to be ready. And, I didn’t have fresh coconut pieces ready to make Coconut Chutney .

Instantaneously, this idea popped into my head, on seeing an avocado lying in  the fruit basket. Just followed my own recipe of this and that, but you got to try this, IT TURNED OUT ABSOLUTELY YUM! And with idli(s) it was great!! 

Table of Contents:

Click to Expand / Collapse

1. How to serve, ‘South Indian style Avocado Chutney’:
2. Health Benefits of ‘Avocado Chutney / Avocado Pachadi’:
3. Other recipes from my blog:
4. Step wise pics procedure for ‘Avocado chutney (South Indian style)’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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How to serve, ‘South Indian style Avocado Chutney’:

This Avocado Chutney tastes great as a condiment / accompaniment with any Indian style breakfast recipes, be it Idli, Dosa, Uthappam, Paratha, Poha, Upma.

You might even use it as spread for open sandwiches, or as a filling for closed sandwiches along with any other fresh vegetables.

This DIP goes extremely well with any chips, crackers, as sandwich spread, for bread sticks. etc. Just give a try! 🙂 🙂 

Health Benefits of ‘Avocado Chutney / Avocado Pachadi’:

Avocados, are very high in fibre, incredibly nutritious, rich in mono saturated fats (suitable for heart health), good source of anti-oxidant Vitamin-E, helps in reducing high cholesterol levels. 

To conclude,  this chutney recipe is suitable for Vegetarian, Vegan, Gluten free, Nut free, Plant based, Low calories, Weight watchers diets.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Chutney recipes collection⇒ Chutney / Pachadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

Collection of recipes with Green Veggies⇒ Recipes with GREENS

Related Posts:

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Ingredients:

• Avocado – 1
• Fresh Tomatoes – 3 (small size) (chopped)
• Cooking Oil – 3 tablespoons
• Dry Red Chillies – 4 to 5
• Fresh Long Green Chillies – 8
• Fresh Curry Leaves – 5
• Salt – as per taste
• Fresh Chopped Coriander – 3 tablespoons
• Onion – 1 small (finely chopped)
• Garlic Cloves – 2 (chopped)

Ingredients for tempering:

• Cumin Seeds / Jeera – ¼ teaspoon
• Mustard Seeds / Aavaalu – ¼ teaspoon
• Turmeric – a pinch
• Sesame Seeds / Nuvvulu – ¼ teaspoon
• Fenugreek Seeds / Menthulu – ¼ teaspoon
• Urad Dal / Split Black Gram – 1 and ½ teaspoon
• Asafoetida / Hing / Inguva – half of ¼ teaspoon

Special Ingredients:

• Asafoetida / Hing / Inguva
• Fresh Long Green Chillies

Step wise pics procedure for ‘Avocado chutney (South Indian style)’:

Prep Work:

Wash the avocado, cut into half & remove the seed.

Put a small frying pan on stove top under low flame, add OIL & all ‘Ingredients for Tempering’ and sauté.

Cooking:

Put a small frying pan on stove top under low flame, add OIL & all ‘Ingredients for Tempering’ and sauté.

Add the Green Chillies, Dry Red Chillies and fresh curry leaves to the pan and sauté.

Add the chopped tomatoes & salt. Cover with lid and cook for 2-3 mins. Remove the lid, once the tomatoes soften.

Let the water completely evaporate. Switch the flame off. Add the avocado pulp & chopped coriander. Mix thoroughly.

Once cooled, transfer the chutney into serving bowl. Done!!

Tips & Storage:

• Among the list of ‘Ingredients for tempering’, just add those which you have in your pantry.
• Keep stirring continuously while sautéing the ingredients so that they don’t burn.
• Adjust the salt & spice as per your taste.
• You can add chopped Garlic & Onions in the tempering and sauté.
• Storage: This, Avocado chutney (South Indian style) stays good up to a 2-3 days when stored in the fridge.

Result:

• We had this, Avocado chutney (South Indian style) as a condiment with steamed hot Idli, which tasted absolutely YUM!
• This DIP goes extremely well with any chips, crackers, as sandwich spread, for bread sticks. etc. Just give a try.

Recipe Card & Print:

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