Basil Avocado Chutney
Submitted by kathysheffer
Fresh basil and ripe avocado blended with almonds, garlic, and lemon juice into a creamy 10-minute chutney. A vibrant, herbaceous condiment for grilled meats and fish that beats store-bought every time.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
10 minThink of this as pesto’s cooler, creamier cousin.
Fresh basil, ripe avocado, blanched almonds, and a squeeze of bright lemon juice come together in the food processor in under 10 minutes.
The result is a silky, herbaceous chutney that clings to grilled chicken, seared fish, or a thick-cut lamb chop like it was born for the job.
It’s also sneakily versatile: spread it on crusty bread, dollop it over roasted vegetables, or thin it out with a little olive oil for a knockout salad dressing.
Chef Tips
- Use a perfectly ripe (not overripe) avocado for the smoothest, brightest-tasting chutney
- A squeeze of extra lemon juice on top before serving helps keep the gorgeous green color from browning
- Toast the almonds in a dry skillet for 3 minutes before blending to add a deeper, nuttier flavor
Ingredients
Directions
In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine.
Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney with grilled meats and fish. Makes about 1½ cups.
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