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

Tully ZanderAuthorTully ZanderCategoryRecipeDifficultyBeginner

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.

Avocado Tomato Chutney

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

How To Make 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
 Salt
 0.50 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)

1

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.

2

Throw in the chana dahl and sauté for 5 minutes until they turn crunchy and hard.

3

Add onions, tomatoes, garlic, asafoetida, tamarind, water and cook covered for 15 minutes. Add salt and let it cool.

4

Once cooled to room temperature, grind them to a smooth paste with avocado.

5

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.

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
 0.50 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)

Directions

1

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.

2

Throw in the chana dahl and sauté for 5 minutes until they turn crunchy and hard.

3

Add onions, tomatoes, garlic, asafoetida, tamarind, water and cook covered for 15 minutes. Add salt and let it cool.

4

Once cooled to room temperature, grind them to a smooth paste with avocado.

5

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.

Avocado Tomato Chutney
Tully Zander

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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