Avocado Chutney
by Melanie Foster
serves: 8
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 A spicy Indian-style guacamole, adapted from '660 Curries.' Serve with grill-toasted pappadums, or chips. Leave the seeds out of the peppers for a milder dish. |
| Ingredients: |
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1 tbsp |
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oil |
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1 tsp |
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black or yellow mustard seeds |
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2 |
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avocados, perfectly ripe |
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1/4 cup |
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cilantro, leaves and stems, chopped |
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2 tbsp |
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mango chutney |
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1 tsp |
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salt |
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2 |
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serrano chiles, chopped |
| Directions: |
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In a small saucepan with a lid, heat the oil over med-high heat. Add the mustard seeds and cover. They will start to pop like popcorn. Once the popping has subsided, remove from heat and set aside.
Dice the avocado and mix with the cilantro, mango chutney, salt, chiles and mustard seeds. Mash slightly. Serve immediately or press plastic wrap directly onto the surface and chill.
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