Avocado Cilantro chutney
This is a new chutney combination that I tried, to go with the green moong idlis. This chutney comes brimming with the goodness of both avocados and cilantro. Avocado is one of the most nutrient dense foods. It is an amazing source of monounsaturated fat. Avocados are high in fiber, and a good source of several B vitamins and certain minerals. It is an anti cancer and anti inflammatory food.
The other main ingredient, cilantro, is a powerful anti inflammatory herb, that helps the body in detoxifying metals. It helps in regulating digestion and blood sugar levels.
This chutney makes a great side for idlis, dosas, and pongal. It would make a yummy spread for sandwiches, as well.
Let's proceed to the recipe
Ingredients:
Cilantro - 1 small bunch (stalks removed, and thoroughly cleaned)
Avocado- 1 (large ripe one) pitted and mashed
Green chillies- 2
Urad dal- 2 tsps
Salt- to taste
Oil- 2 tsps
Notes:
Make sure the avocado is perfectly ripe before use. Using a spoon, scoop out the flesh of the avocado in a bowl, and smash it well.
Preparation:
In a kadai, heat oil. Add the urad dal, green chillies, and saute for a couple of minutes on a medium flame, until the urad dal appears to brown. Turn off the stove. Now, add in the cilantro and mashed avocado and salt. Let it cook for a couple of minutes in the heat of the pan.
Once the ingredients have slightly cooled down, transfer it to a mixer, and adding water, grind to a slightly coarse paste. Transfer the contents to a serving bowl. Adjust the consistency, by adding more water, if required.
Enjoy with idlis, dosas or as a spread on sandwiches.
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| Avocado Cilantro chutney |
This is a new chutney combination that I tried, to go with the green moong idlis. This chutney comes brimming with the goodness of both avocados and cilantro. Avocado is one of the most nutrient dense foods. It is an amazing source of monounsaturated fat. Avocados are high in fiber, and a good source of several B vitamins and certain minerals. It is an anti cancer and anti inflammatory food.
The other main ingredient, cilantro, is a powerful anti inflammatory herb, that helps the body in detoxifying metals. It helps in regulating digestion and blood sugar levels.
This chutney makes a great side for idlis, dosas, and pongal. It would make a yummy spread for sandwiches, as well.
Let's proceed to the recipe
Ingredients:
Cilantro - 1 small bunch (stalks removed, and thoroughly cleaned)
Avocado- 1 (large ripe one) pitted and mashed
Green chillies- 2
Urad dal- 2 tsps
Salt- to taste
Oil- 2 tsps
Notes:
Make sure the avocado is perfectly ripe before use. Using a spoon, scoop out the flesh of the avocado in a bowl, and smash it well.
Preparation:
In a kadai, heat oil. Add the urad dal, green chillies, and saute for a couple of minutes on a medium flame, until the urad dal appears to brown. Turn off the stove. Now, add in the cilantro and mashed avocado and salt. Let it cook for a couple of minutes in the heat of the pan.
Once the ingredients have slightly cooled down, transfer it to a mixer, and adding water, grind to a slightly coarse paste. Transfer the contents to a serving bowl. Adjust the consistency, by adding more water, if required.
Enjoy with idlis, dosas or as a spread on sandwiches.
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