Dip: Guacamole

Avocado or 'Butterfruit' as it is known here is not very popular. Mainly I think because we do not know how to use this fruit. Primarily it is used in the South to make a juice or a milkshake. I have not heard of any other recipe. It is only after tasting this savoury dip, that I even tasted the juice. It was yummy!
Then the health benefits came to the fore and I appreciated the availability. Now, I have a few converts at Home calling this a "Mexican Chutney"!!!

Info from here
This recipe is adapted from a bunch of recipes to match the one that I have tasted some time back!After tasting this dip, I can see it being seamlessly integrate with our food.
It would be great for a Chapathi Roll; as a dip with toasted Pappad; as a spread on Toast; as a side dish for Dosa?
I am sure it will taste great with Ragi Dosa (I have a great recipe for Ragi Dosa coming up). The colour combination would sure be very good.

Avocado - 1
Tomato - 1, very small
Green Tomato (or) Capsicum - 3 Tbsp
Ripe Red Chilli - 1 (half would do. Check the taste before you add the whole lot)
Corriander Leaves - 3 to 4 stalks
Juice of half a Lemon
Salt to taste

De-seed and chop the tomato finely.
Chop the corriander leaves, onions and capsicum finely.
De-seed and chop the ripe fresh red chilli. If not you can use pepper to taste.
Run a knife all around the avocado; deep enough until it touches the pit (seed).
Gently twist the 2 halves in opposite directions to open into two halves.
Remove and discard the pit and scoop out the flesh into a bowl.
Add the vegetables, seasoning and lemon juice.
Mash with a fork until well blended.
Serve at once.

For a smoother dip or spread - PULSE the vegetables in a mixer jar for about 5 to 6 times.


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