Avocado Tomato Chutney
Ingredients
- 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
Instructions
- 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.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
