Avocado & Coconut Chutney

Prep: 15 min Yields: 4 Servings Number of Portions: 4

Avocados and fresh coconuts scrapped, seasoned and tempered with mustard seeds and curry leaves.  


Avocados (Ripe and soft) - 2 nos
Coconut fresh grated - 2 cups
Green chilly - 1 no
Salt- to taste
Ginger chopped - 1 tblspn
Roasted channa dal - 1 1/2 tbl sp
Lemon - 1 no


  • Run a sharp knife from the top of the avocado in a circular motion. Slightly twist the avocado and separate the halves. Remove the seed and discard it. Scoop out the soft flesh of the avocado and keep it in a bowl.
  • Using the back of the spoon mash the avocado and squeeze a little lime and keep aside.
  • Put freshly grated coconut, green chilly, salt, ginger and roasted channa dal in a grinder and grind to a semi fine paste. Remove and keep in a bowl.
  • Separately heat a pan and add oil. Now add dry red chillies and mustard seeds, once they splutter add dal and then the curry leaves. Immediately add this tempering to the chutney.
  • Add the mashed avocados and mix well. Refrigerate and serve cold.

Recipe Video