Avocado classified as a fruit, has a green creamy and soft texture. It is not sweet and is generally used to prepare salads, dips and as in this recipe a chutney which is popular in my household to spread on hot toast!!! Although it is fatty, avocados are said to reduce high cholesterol levels. It is generally not cooked and eaten raw – the ever popular Mexican dip called Gaucamole is prepared with raw avocados!!
This recipe has the usual “indian” twist and tastes delicious!!!It is rich in all B vitamins, Vitamin E and K.
Ingredients for 7-8 serves
2 Medium Sized Ripe Avocados
1 Inch Tamarind
6 Tbs Oil (Gingelly oil is preferable)
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Fenugreek Seeds
3-4 Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Slice the avocado in half, take the large seed out and scoop the pulp of the avocado, mash and keep aside
Heat 4 tablespoons of oil in the pan. Add the mustard seeds, urad dal, fenugreek seeds, red chillies and asafoetida and fry for a couple of minutes until the dal turns golden brown. Cool and grind the above with the tamarind and salt into a soft mixture (adding just enough water to make it into a paste ) Add the mashed avocado to the paste and mix throughly. Heat the remainder of the oil in a pan and fold into the the mixture.
Avocado being Low GI keeps you full for longer and rids you of cravings. Fenugreek makes for an excellent digestive and is particularly good for those troubled with gastric problems.
A perfect accompaniment, this chutney makes a healthy snack when had with gluten free toasted bread. To make a meal of it, mix with Brown rice or Quinoa. You can use it as a dip to eat with Corn Thins, Celery Sticks or carrots as well!