Green Chutney with Avocados and Peppers

Introduction

History

This recipe is a modern twist on traditional Indian green chutney, which is typically made with cilantro, mint, and green chilies. By adding avocados and red bell peppers, we are adding a creamy texture and a touch of sweetness to the classic recipe.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to roast and peel the peppers before adding them to the chutney. This will give them a smoky flavor and make them easier to digest.

- Adjust the amount of lime juice, sugar, and salt to suit your taste preferences.

- For a spicier chutney, leave the seeds in the jalapeño peppers. For a milder version, remove the seeds before roasting.

Serving Suggestions

Serve this green chutney with grilled chicken, fish, or as a topping for an omelet. It also makes a great dip for vegetables or chips.

Cooking Techniques

Roasting the peppers before adding them to the chutney adds a smoky flavor and helps to soften their texture. Be sure to peel the peppers after roasting to remove any tough skin.

Ingredient Substitutions

If you don't have jalapeño peppers, you can use serrano peppers or green chilies instead. You can also substitute parsley for cilantro if you prefer a milder flavor.

Make Ahead Tips

This chutney can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from browning.

Presentation Ideas

Serve the chutney in a small bowl with a drizzle of olive oil and a sprinkle of chopped cilantro on top. You can also garnish it with a few slices of avocado for a beautiful presentation.

Pairing Recommendations

This green chutney pairs well with grilled meats, seafood, and eggs. It also goes well with rice dishes, sandwiches, and wraps.

Storage and Reheating Instructions

Store any leftover chutney in an airtight container in the refrigerator for up to 3 days. To reheat, simply let it come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 180

Carbohydrates

Total Carbohydrates: 12g

Dietary Fiber: 6g

Sugar: 2g

Fats

Total Fat: 15g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 3g

Vitamins and minerals

Vitamin A: 25% DV

Vitamin C: 150% DV

Calcium: 4% DV

Iron: 8% DV

Alergens

This recipe contains garlic.

Summary

This green chutney is a good source of healthy fats, fiber, and vitamins. It is low in sugar and calories, making it a nutritious addition to your meals.

Summary

Green chutney with avocados and peppers is a delicious and versatile condiment that can be used in a variety of dishes. With its creamy texture, spicy kick, and fresh herb flavor, it is sure to become a favorite in your kitchen. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during one of my travels to India, that I stumbled upon a small, bustling market in the heart of Mumbai. The air was filled with the intoxicating aroma of spices and freshly cooked food, and I couldn't help but be drawn in by the vibrant colors and sounds of the place.

As I made my way through the market, I came across a stall selling a variety of chutneys and pickles. The woman behind the counter, an elderly lady with a warm smile, beckoned me over and offered me a taste of her green chutney. I took a small spoonful and was immediately blown away by the burst of flavors - spicy, tangy, and incredibly fresh.

I knew in that moment that I had to learn how to make this chutney for myself. I struck up a conversation with the woman, who introduced herself as Mrs. Patel, and she kindly agreed to share her recipe with me. She explained that the key to the chutney's unique flavor was the combination of avocados and peppers, along with a mix of fresh herbs and spices.

Back at my hotel room, I gathered all the ingredients I would need to recreate Mrs. Patel's green chutney. I started by peeling and pitting the avocados, then chopping them into small pieces. I diced the peppers and minced the garlic, ginger, and green chilies, then combined everything in a blender along with a handful of fresh cilantro and mint leaves.

I added a squeeze of lime juice, a pinch of salt, and a dash of cumin and coriander powder before blending everything together into a smooth, vibrant green paste. The aroma that wafted from the blender was enough to make my mouth water, and I couldn't wait to taste the finished chutney.

I scooped a spoonful of the green chutney into my mouth and was instantly transported back to the bustling market in Mumbai. The flavors were exactly as I remembered - spicy, tangy, and bursting with freshness. I knew then that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made this green chutney countless times, tweaking the recipe here and there to suit my tastes. I have shared it with friends and family, who have all fallen in love with its unique flavor profile. Each time I make it, I am reminded of Mrs. Patel and the kindness she showed me that day in the market.

As I sit here now, preparing a fresh batch of green chutney with avocados and peppers, I can't help but feel grateful for the experiences and memories that cooking has brought into my life. It is a joy to share these recipes with others and to pass down the knowledge that I have acquired over the years.

I am forever grateful to Mrs. Patel for sharing her recipe with me, and I know that this green chutney will continue to be a beloved dish in my family for generations to come. The flavors of India will always hold a special place in my heart, and I am thankful for the culinary adventures that have enriched my life in so many ways.

Categories

| Avocado Recipes | Cathy's Recipes | Chutney Recipes | Cilantro Recipes | Garlic Recipes | Indian Recipes | Jalapeno Pepper Recipes | Lime Juice Recipes | Parsley Recipes | Red Bell Pepper Recipes |

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