Avocado Chutney

1 large avocado, peeled and pitted (or 2 small)
1 small tomato, diced
2 tablespoons lemon juice or lime juice
1/4 cup shredded coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1 serrano pepper or Thai chile, finely chopped or 2 jalapenos, finely chopped
2 tablespoons shredded coconut


  1. Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
  2. In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
  3. In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender or food processor. Add shallots to the blender along with salt and process to a paste.
  4. Add the garlic paste, cilantro and chilies to the avocado mixture. Stir well to mix. Garnish with roasted coconut.

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