Avocado Chaat

Name: Avocado Chaat
Ingredients: 2 firm ripe Avocados; 1/4 fresh Cilantro leaves; 1/2 cup store-bought Bhel Mix; 1/2 Lime; 2-3 tablespoons Tamarind Chutney (homemade or store bought); 1/4 teaspoon Kosher Salt; 1/2 Serrano or Jalapeno Pepper, thinly sliced; Cilantro leaves; Tamarind Chutney; 1/2 cup Tamarind pulp; 1/4 cup Jaggery or Brown Sugar; a pinches Kosher Salt

12 ingredients

4 steps

Ingredients

2 firm ripe Avocados
1/4 fresh Cilantro leaves
1/2 cup store-bought Bhel Mix
1/2 Lime
2-3 tablespoons Tamarind Chutney (homemade or store bought)
1/4 teaspoon Kosher Salt
1/2 Serrano or Jalapeno Pepper, thinly sliced
Cilantro leaves
Tamarind Chutney
1/2 cup Tamarind pulp
1/4 cup Jaggery or Brown Sugar
a pinches Kosher Salt

Directions

1

Make the tamarind chutney by soaking pulp in 2 cups warm water for 1/2 hour. Use your hands to squish the pulp well. Strain into a deep saucepan, discarding fibrous pulp.
2

Add jaggery or brown sugar to tamarind. Season with salt and bring to boil over a medium flame. Stick a wooden spoon in the saucepan so the chutney will not boil over. Cook chutney for 20-30 minutes, stirring often, till thick like tomato sauce. Pour chutney into a glass bottle. Cool. Keep aside till needed.
3

Make the chaat when you are ready to eat. Halve avocados. Using a knife make vertical and horizontal cuts. Use a spoon to scoop out avocado into a bowl.
4

Scatter bhel mix and sliced green Chile over avocados. Drizzle 3-5 teaspoons of tamarind chutney. Squeeze juice of half lime over the avocados. Garnish with cilantro leaves and dig in!