Avocado Chutney
Avocados are regarded as
'Mother Nature's Skin Moisturizers'. It is a fruit that is edible as well
as topically applicable. Avocados provide nearly 20 essential nutrients,
including fiber, Potassium, Vitamin E, B-vitamins and folic acid. The
Phytonutrients and the healthy fats offer remarkable benefits to the
skin.
Last time when my brother and family visited us during
summer, I bought some Avocados and made Chutney with it. I made some face pack
with the rest of the Avocados and me and my S-I-L had to hide from the kids as
they would scream at our face for the green mask. It was hilarious when my
hubby looked at my face as if I had the left over Chutney on my face. While we were waiting for the face pack to
absorb, somebody rang the door bell and we had to rush to wash it off :). I believe this might have happened to you too!!!
The Chutney can
be used with lentil dumpling (Idli) or lentil crepes (Dosa).
Avocado tends to change the color when exposed to air due to
oxidation just like apples, so it is wise to add an acidic ingredient to stop
the oxidation. I usually use lemon juice or green mango in the chutney to
prevent browning. The nice blend of ginger, shallots and curry leaves will take away the avocado flavor from it and it tastes more like a mango chutney.
Serves - 2
Ingredients
1 - Avocado pitted
1/4 cup - grated coconut
1/4 cup - green mango chopped
2 - shallots/pearl onions
2 - green chili
2 cm - ginger root
1/2 cup - water
1 sprig - curry leaves
Salt to taste
Directions:
- Blend all the ingredients for the chutney in a blender till the consistency of a smooth paste/ Chutney is attained.
- Serve with Idli (Lentil dumplings) or Dosa (lentil crepe).
Notes:
- Increase the amount of green chili if you can handle more heat.
- If you are not using green mango, use the juice of half a lemon.
- Adjust the green chili per your spice level.
- You can garnish with tadka too.
