Avocado Chaat – a delicious recipe with firm ripe Avocados, Cilantro, store-bought Bhel Mix, Lime, Tamarind, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["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.
2
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.
3
Drizzle 3-5 teaspoons of tamarind chutney.
4
Squeeze juice of half lime over the avocados.
5
Garnish with cilantro leaves and dig in!"]
61
kcal
Calories
16
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 firm ripe Avocados, 1/4 fresh Cilantro leaves, 1/2 cup store-bought Bhel Mix, 1/2 Lime, and more.
Yes, Avocado Chaat falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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