Avocado Tomato Chutney or dip is another simple recipe that you can make in a few minutes. You might be familiar with various tomato dip recipes or guacamole with avocados, but in this recipe, we will be mixing the two to make this amazingly delicious and healthy dip.
With many nutrients and antioxidants such as Folic acid, Omega 3, Magnesium, Potassium, Fibre, Vitamin A, C, D, E, K and B group vitamins, this avocado dip is a superfood.
We add the tomato to this dish to prevent the avocado from going black. The avocado oxidizes and discolours very easily when it is left out; the acids present in the tomato prevent the Avacado from turning black.
After you have followed the direction provided below, you can serve this avocado chutney on any dish with a bland flavor. You could even use this condiment in a sandwich.
Easy To Make Vegan Avocado Tomato Chutney
Avocado Tomato Chutney
- 1 tbsp Olive Oil
- 6 Dry Red Chillies
- 0.25 cup Bengal Gram / Chana Dhal
- 1 Medium Size Red Onion
- 2 Large Tomatoes
- 3 Garlic Cloves
- 1 tsp Asafoetida
- 2 tsp Tamarind Pulp
- 0.25 cup Water
- 0.5 Avocado Mashed
For The Tempering
- 1 tsp Olive Oil
- 1 tsp Black Mustard Seeds
- 1 Dry Red Chilli
- Pinch Of Asafoetida
- 10 Curry Leaves (Optional)
- 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, asafoetida and curry leaves. Saute for a minute and add it to the avocado-tomato chutney. Check for seasoning. Serve with hot steamy idlis.
Check my favorite vegan recipes here!