Avocado Tomato Chutney

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

Avocado Tomato Chutney

Avocado Tomato ChutneyTully Zander
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Recipe
Servings 2
Calories

Ingredients
  

  • 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
  • Salt
  • 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)

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, asafoetida and curry leaves. Saute for a minute and add it to the avocado-tomato chutney. Check for seasoning. Serve with hot steamy idlis.

Nutrition

Serving: 0g
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My life literally revolves around optimum health and sustainable living by being a devotional vegan. My mission is to create a community of like minded vegans to go forth in creating a better and brighter world for humans, animals and the planet. Just like Gandhi once said: “The greatness of a nation and it’s moral progress can be judged by the way its animals are treated.” – Gandhi

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