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Avocado Cilantro Chutney

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I’ve been in Colorado for two months! It’s exciting to explore all of the wilderness. Lots of open spaces, parks, and recreational areas. The only trade off is that we are so far from all of our friends and family on the East Coast. This week I am missing my mom’s green cilantro chutney. Store bought just won’t cut it. I decided to try to make it myself. My mom doesn’t use exact measurements – she says “A little bit of this…” and “A lot of this…” so in this post I am capturing the specific portion sizes. I did add my twist by throwing in some avocado. I had it leftover from my breakfast so thought it would taste great and I don’t have to waste it. Hope you enjoy this as much as I do. Feel free to comment or hit the heart at the bottom of the recipe.

ngredients:

1 bunch of cilantro

1/2 avocado

1/2 lemon

1 tablespoon salt

1 tablespoon garlic salt

1 tablespoon sugar

1 spicy pepper ( I used a hatch chile )

1 1/2 cup water

splash of apple cider vinegar

blender

1) Wash the cilantro – no need to shake off the water because this recipe requires water.

2) Add 1 cup of water and the rest of the ingredients to the blender.

3) You can add more water if you want the chutney to be thinner.

4) You can eat right away but I think this tastes better after letting it sit for a few hours.

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  1. Pingback: Quick Indian Dinner Hack – Mile High Masala Recipe Blog

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