Avocado Chaat
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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!
Nutrition & Diet Analysis (per serving)
97
kcal
5% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).