Name: Avocado Chutney (South Indian Style)
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1 medium Avocado; 3 small size Fresh Tomatoes ((chopped)); 4 to 5 Dry Red Chillies; 8 count Fresh Long Green Chillies ((or as per taste)); 5 Fresh Curry Leaves; 1 teaspoon Salt ((or as per taste)); 3 tablespoons Fresh Chopped Coriander; 1 small Onion ((finely chopped)); 2 cloves Garlic (chopped); ¼ teaspoon Cumin Seeds / Jeera; ¼ teaspoon Mustard Seeds / Aavaalu; a pinch Turmeric; ¼ teaspoon Sesame Seeds / Nuvvulu; ¼ teaspoon Fenugreek Seeds / Menthulu; 1½ teaspoon Urad Dal / Split Black Gram; ⅛ teaspoon Asafoetida / Hing / Inguva

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins CookTime:10 mins Cuisine:Indian

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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!!

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! 🙂 🙂

Avocado chutney (South Indian style). Easy, Quick, Healthy, Protein Rich, Plant based, vegan dip recipe with fresh Avocado in 10 mins.

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. (info from internet).

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.

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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)’:

avocados used for the recipe — ***Wash the avocado, cut into half & remove the seed.***

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

**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.**

just before the chutney is done. south indian style avocado chutney — **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:

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.

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