RCI-SC.007.0135.001
Green Chutney with Avocados and Peppers
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Source: Old Newspa
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- jalapeño peppers6 unitroasted, peeled
- red bell peppers4 unitroasted, peeled
- avocados3 unitpeeled
- lightly packed cilantro2 cups
- lightly packed parsley¾ cup
- 1 unit
- 3 cloves
- ¾ tsp
- 1 dash
- 1 dash
Method
1
Cut the roasted and peeled jalapeño peppers and red bell peppers into rough chunks, removing any remaining seeds or stems.
2
Peel and pit the avocados, then cut the flesh into chunks to facilitate blending.
3
Place the cilantro, parsley, and garlic cloves into a food processor or blender and pulse until finely chopped.
4
Add the jalapeño and red bell pepper chunks to the food processor and pulse until the mixture reaches a coarse texture, about 4-5 pulses.
5
Add the avocado chunks and pulse gently 3-4 times until just combined, being careful not to over-blend as some texture should remain.
6
Transfer the mixture to a serving bowl and stir in the garam masala, a dash of salt, and a dash of sugar.
7
Squeeze lime juice into the chutney to taste and stir well to combine, adjusting seasoning as needed.
8
Serve immediately at room temperature as an accompaniment to grilled proteins, vegetables, or crackers.