Chatpata Avocado Chutney: 5-Min Recipe

Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes. 

Ingredients

• 2 perfectly ripe avocados, opt for the brownish-black skinned variety called Hass
• 1 pod garlic, roughly chopped
• ½-inch piece ginger, washed, peeled, roughly chopped
• 1 tsp roasted jeera or cumin seeds powder

Ingredients, continued

• 1 tsp aamchur or dry mango powder
• ¼ bunch fresh green dhania or coriander leaves or cilantro, with stems, chopped
• 8-10 mint leaves + a few extra for garnish
• 2 green chillies, chopped

Ingredients, continued

• 2 tbsp fresh dahi or yoghurt
• 1 tbsp freshly-squeezed lemon juice
• 1 tbsp sugar or honey, optional
• Salt to taste, about 2 tsp
• Water, optional

Method

• Scoop out the avocado meat and add to a blender jar.
  Add all the other ingredients into the blender jar too.

Method, continued

• Blend to a smooth paste.
  Adjust the consistency by adding a little water if required.
  Use water sparingly and only if required.
  Transfer into a bowl and garnish with mint leaves.

Method, continued

• Or if not eating immediately transfer to an air-tight container and refrigerate until further use; the chutney remains fresh in the refrigerator for 2-3 days. 
• Serve with nachos, pita bread or on a sourdough toast.
  The chutney also goes well with stuffed parathas or chapatti or as a side with khichdi.

Tips
Instead of yoghurt, if you prefer, use extra virgin olive oil as an emulsifier.