I have adapted this recipe from Raghavan Iyer's 660 Curries. I loved the fusion of Indian and Mexican flavors in this chutney.
Here's how I make it:
2 avocados - chopped
1/4 red or sweet onion - finely chopped
1 tomato - finely chopped
1 tsp tamarind paste
1 tsp salt
1 green chile - deseeded and deribbed for lesser heat - chopped
1/2 tsp oil
1/2 tsp mustard seeds
few curry leaves - finely chopped
Mix the avocados, onions, tomatoes, tamarind and salt in a bowl.
Heat the oil in a small pan, add the mustard seeds. When they stop spluttering, add the chiles and curry leaves. Take off heat and add to the avocado mix.
Mash lightly with a fork.
Serve this Avocado Chutney as part of an Indian meal or as a filling for wraps or alongside veggie quesadillas or any other way you can think of. Today we made a totally fusion meal out of this - I had some leftover rotis and cabbage-peas subji. I made "quesadillas" with these and we had the Avocado Chutney along with them.
This Avocado Chutney goes to Srivalli's Condiment Mela.
This Avocado Chutney also goes to the Life is Green event at Yummilicious Food.