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Prep time
15 minutes
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Cook time
45 minutes
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Serves
2-3
Author Notes
Inspired by a bushel of cheap avocados I tried a riff on traditional chaat and it was delicious. Buy the readily available Bhel mix from an Indian grocery store along with the tamarind chutney. Or make the chutney for a fresh taste. —nykavi
Ingredients
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2
firm ripe Avocados
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1/4
fresh Cilantro leaves
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1/2 cup
store-bought Bhel Mix
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1/2
Lime
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2-3 tablespoons
Tamarind Chutney (homemade or store bought)
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1/4 teaspoon
Kosher Salt
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1/2
Serrano or Jalapeño Pepper, thinly sliced
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Cilantro leaves
- Tamarind Chutney
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1/2 cup
Tamarind pulp
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1/4 cup
Jaggery or Brown Sugar
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a pinches
Kosher Salt
Directions
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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.
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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.
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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.
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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!
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