For the final day of this month’s blogging marathon, I made an interesting chutney with Avocado and tomato. This has been on my list of dishes to make for a very long time and finally got a chance to make it. recipe is from Spices and Aroma. Avocado oxidizes and discolors very easily when left out. Which is why an acid like lemon juice is added to keep it bright and green. In this recipe, the tomatoes give the necessary acid to keep the chutney from turning weird black color. I rarely use avocado in Indian preparations and this is probably the best recipe to use it in. It’s very much like making any other south Indian chutney as I described in this recipe except that avocado is not cooked. Mashed avocado is ground with the cooked tomato until smooth to make the chutney.Clicking these chutneys has been quite challenging. I made and clicked all this week’s chutneys and spreads on one day. It was quite a difficult task to come up with different set ups and also make these blah – brownish chutneys to look appetizing. I tried my best here 🙂This avocado-tomato chutney is great to serve with rice, upma, idli, dosa and even chips. It keeps well for up to 3 days in the fridge.
Lets check out what my fellow marathoners have cooked today for BM# 72.
