Avocados have a decadent, creamy texture that adds a delicate flavor to many foods. This delicious fruit also packs a nutrient punch, by contributing nearly 20 vitamins, minerals and phytonutrients to one's diet. Wow... isn't it... for someone who insists on having Indian food almost everyday like my husband.. I had to try and come up with a recipe that he also could appreciate and enjoy the goodness of this fruit.
To know more about avacados please visit http://www.avocado.org/press/nutrition/nutrition-facts
Thus was born Avacado Chutney!
Avacado Chutney
Ingredients
Ripe *avacados -2
Juice of 1lemon
green chillies 5-6
urad dal 2tbsps
salt for taste
for the tempering
mustard seeds 1/2tsp
curry leaves 3-4
asfotedia /hing powder just a pinch
Method
Avacados have a center pit which ,so carefully with a sharp knife make a cut around the avacados and twist it gently to cut into two halves. with the knife slamm on the pit and twist and remove ,the pit/seed is not edible so discard it. now with a spoon scoop out the meaty flesh of the avacados and keep aside. Avacados like many vegetables or fruits tend to oxidise and become black or brown in color,so to keep it vibrant green color intact immediately mix in the lemon juice with it.
next heat up some oil and fry the urad dal and green chillies until golden brown. the dal gives the chutney a nice nutty flavor along with some body to the chutney adding to the creamy buttery texture of the avacados. mash the avacados with a back of a spoon and season with salt. grind the dal and chillies and mix well with the mashed avacados. finally temper in some oil the mustard seeds ,curry leaves and hing. mix well and a very delicious,appetizing,nutritional chutney is ready. serve with rice,rotis,breads or dosas.
More information on Avacados.
**avocado = alligator pear = midshipman's butter
Pronunciation: AV-uh-KAD-oh
Rich and creamy avocados are quite versatile. You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads. Their only big drawback is that they're also high in calories and fat, though the fat is mostly monounsaturated, which isn't as bad as other kinds. Since they bruise easily, grocers want customers to buy them while they're still hard and then take them home to ripen at room temperature for a few days. They’ll ripen more quickly if you put them in a paper bag along with an apple or banana. They're ripe when they yield to a gentle squeeze.
To open an avocado, just cut it in half lengthwise around the seed, twist the two halves apart, and then pop the seed out with a spoon or knife. Avocados darken soon after being cut, so serve them right away or sprinkle them with lemon or lime juice to slow the discoloration. Don't ever refrigerate, freeze, or cook avocados.
Varieties: The Hass = California avocado is available year-round and has a rich flavor and creamy texture. This is the best variety for guacamole, but it turns a bit mushy in salads. The skin turns almost black when the avocado is ripe—this, unfortunately, can camouflage bad bruises. The Pinkerton peels easily and has excellent flavor. The Reed is a large, round avocado that slips easily from the peel, and has very good flavor and texture. It will stay firm even when ripe, so it's great in salads, but not a good choice if you're making guacamole. The Fuerte = Florida avocado is in season from late fall through spring. It's not quite as buttery as the Hass avocado, but its flavor is excellent. The bacon avocado is a sweet, smooth-skinned variety that shows up in the middle of winter, but isn’t as flavorful as other avocados. Mexican avocados are small and have shiny black edible skins.
Showing Ripe Avacados( avacados turn brownish black when ripe and they are slightly soft to touch)
below: the cut avacados with its center pit
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