Avocado Cilantro Chutney
Chutney is a sauce or condiment in every South Asian household. It's a staple side dipping sauce for many of our main dishes or appetizers. My Avocado Cilantro Chutney is a spin off the traditional "Hari Chutney." Hari meaning Green and Chutney meaning Sauce. This classic chutney is great to use in marinades, yogurt raitas and plain with a side of samosas.
So here's my take on the classic with of course, that Millennial Twist!
Makes about 10oz.
5 cloves garlic
4 to 6 Thai Green Chilies (dependent on spice level)
1 bunch cilantro
1/2 avocado (optional)
1/2 lemon juice
1/2 tsp cumin seeds
Pinch of Salt
2/3 c. Water
Method: Blend all the ingredients in a blender. Store in a glass jar in the fridge for 2 weeks. If you're making it without Avocado, it will last 3 to 4 weeks.
Tips: 1/2 bunch of mint may be added but lasts only a week due to mint going bad quick. Uses: Enjoy with Samosas or Shami Kebabs. Mix a tsp into whipped yogurt to make a raita. Marinate chicken using a tbsp mixed with a little cream and grill to make Malai Boti.