Avocado Tomato Chutney/Pachadi

Avocado Tomato Chutney – You might be familiar with tomato chutney or guacamole with avocados but what if we use the combination of both… This is another great way to include healthy avocados in to your diet. It certainly tastes great with a touch of cilantro and curry leaves.. cumin seeds/jeera adds more flavor to it. This chutney goes well with hot steamed rice and any roti or chapathi. This chutney is not only tasty it is healthy.

Let us know about this superfood Avocado because it owns a lot of nutrients and antioxidants, such as folic acid, Omega 3, magnesium, potassium and fibre. Avocado is rich in A, C, D, E, K vitamins and B Group vitamins too. And that’s not all as it owns an important presence of copper, manganese and iron. Eating Avocados Can Lower Cholesterol and also Triglyceride Levels.

More Avocado recipes:

More Chutney Recipes:

Making Avocado Tomato Chutney

PREP TIME:  5 MINS  COOK TIME: 15 MINS  TOTAL TIME:  20 MINS  CUISINE: INDIAN

Ingredients

  • tomatoes – 4
  • avocado – ripened -1 sm or 1/2 big
  • green chillies – 6 (can go upto 9 for spiciness)
  • cilantro
  • curry leaves – few
  • salt – 3/4 tsp /to taste
  • oil – 3-4 tbsp
  • cumin/jeera – 3 tsp, divided

Instructions

  1. Heat 4-5 tsp oil in a pan/kadai, add 1 tsp jeera.
  2. Add chopped tomatoes, close with lid and saute for 2-3 min.
  3. Add green chillies.
  4. Cook on medium till tomatoes turns soft and mushy and the water content should reduce. It takes around 7-8 mins.
  5. Let the tomatoes mixture cools down.
  6. Transfer the mixture to a blender jar, add 1 tsp jeera/cumin, salt, cilantro and curry leaves. Blend to a smooth paste.
  7. Add Avocado pulp and just pulse a few times. Do not grind smoothly. Avocado should be a little chunky. (Note: Do not add too much avocado).
  8. Make tempering with urad dal, cumin, mustard, curry leaves, red chilly and pinch of hing. Add this to chutney.
  9. Serve with rice, roti or chapathi, poori.

Tips

  1. Adjust salt, green chilies as per your taste.
  2. This chutney will stay fresh for 2 days if refrigerated.
  3. If avocados are not available, you can any other veggies like bottle gourd(sorakaya or dhudi), ridge gourd(beerakaya), eggplants(vankaya).. But you have to cook or saute those veggies along with tomatoes.

Step by step photo instructions

  1. Heat 4 tsp oil in a pan/kadai, add 1 tsp jeera.

2. Add chopped tomatoes, close with lid and saute for 2-3 min.

3. Add green chillies.

4. Cook on medium till tomatoes turns soft and mushy and the water content should reduce. It takes around 7-8 mins.

5. Let the tomatoes mixture cools down.

6. Transfer the mixture to a blender jar, add 1 tsp jeera/cumin, salt, cilantro and curry leaves. Blend to a smooth paste.

7. Add Avocado pulp and just pulse a few times. Do not grind smoothly. Avocado should be a little chunky. I used 1/2 avocado. Do not add too much avocado.

8. Make tempering with urad dal, cumin, mustard seeds, curry leaves, red chilly and pinch of hing. Add this to chutney.

9. Serve with rice, roti or chapathi, poori.

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