Avocado Tomato Chutney

avocado tomato chutney
avocado tomato chutney

Avocado Tomato Chutney

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Author: Advika Menon


  • 1 tbsp olive oil
  • 6 dry red chillies
  • 1/4 cup bengal gram
  • 1 medium red onion
  • 2 Large tomatoes
  • 3 garlic cloves
  • 1 tsp asafoetida
  • 2 tsp tamarind pulp
  • 1/4 cup water
  • 1/2 mashed avocado
  • salt to taste

For Tempering

  • 1 tsp olive oil
  • 1 tsp black mustard seeds
  • 1 dry red chilli
  • 10 curry leaves
  • pinch of asafoetida


  • Heat oil in a saucepan. Once hot, add dry red chillies and let it roast until till chars and smokes a bit, about 10 minutes on medium low flame.
  • Throw in the chana dahl and sauté for 5 minutes until they turn crunchy and hard.
  • Add onions, tomatoes, garlic, asafoetida, tamarind, water and cook covered for 15 minutes. Add salt and let it cool.
  • Once cooled to room temperature, grind them to a smooth paste with avocado.
  • Make the tempering by heating oil in another saucepan. Once hot, add mustard seeds and let it pop. Throw in the dry red chilly, asafetida and curry leaves. Saute for a minute and add it to the avocado-tomato chutney. Check for seasoning. Serve with hot steamy idlis.

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