Avocado

Avocado Chaat

by:
June 27, 2018
Photo by nykavi
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

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 2-3
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 Jalapeño Pepper, thinly sliced
  • Cilantro leaves
  • Tamarind Chutney
  • 1/2 cup Tamarind pulp
  • 1/4 cup Jaggery or Brown Sugar
  • a pinches Kosher Salt
In This Recipe
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!

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