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Avocado & Coconut Chutney

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Ingredients

Adjust Servings:
(Ripe and soft) - 2 nos Avocados
1 no Green chilly (thick)
1 tblspn Ginger chopped
1 no Lemon
fresh grated- 2 cups Coconut
to taste Salt
1 1/2 tbl sp Roasted Channa dal

Avocado & Coconut Chutney

Features:
  • Suitable for vegetarian
Cuisine:
  • 15 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Avocados and fresh coconuts scrapped, seasoned and tempered with mustard seeds and curry leaves.

Steps

1
Done

Run a sharp knife from the top of the avocado in a circular motion. Slightly twist the avocado and separate the halves. Remove the seed and discard it. Scoop out the soft flesh of the avocado and keep it in a bowl.

2
Done

Using the back of the spoon mash the avocado and squeeze a little lime and keep aside.

3
Done

Put freshly grated coconut, green chilly, salt, ginger and roasted channa dal in a grinder and grind to a semi-fine paste. Remove and keep in a bowl.

4
Done

Separately heat a pan and add oil. Now add dry red chilies and mustard seeds, once they splutter add dal and then the curry leaves. Immediately add this tempering to the chutney.

5
Done

Add the mashed avocados and mix well. Refrigerate and serve cold.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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