Butter Fruit and Drumstick Leaf Chutney
Try out these two tasty and versatile chutney recipes from the Isha kitchen!
Butter Fruit (Avocado) Chutney
Butter fruit (avocado) – halved, seeds discarded, chopped: 1
Black pepper powder: ½ tsp.
Lemon juice: 1 tbsp.
Olive oil: 1 tsp.
Salt to taste
- Place the butter fruit pieces in the jar of a mixer.
- Add salt, black pepper powder, and lemon juice; grind to a smooth paste.
- Transfer into a bowl, mix in the olive oil, and serve.
Tip: This dish can also be made into the popular dip, guacamole. Add a few tablespoons of finely diced capsicum and/or fresh tomatoes, and chopped fresh coriander leaves. It can be used to dress salads or as a dip for vegetable sticks, crackers or chips.
Drumstick Leaf Chutney
Drumstick leaves – washed, drained, pat-dried with tea towel: 1
Oil: 2 tbsp.
Cumin seeds: ¼ tsp.
Red chilies: 5-7
Split Bengal gram (dhuli chana dal): ¼ tsp.
Split black gram (dhuli urad dal): ¼ tsp.
Mustard seeds: ¼ tsp.
Tamarind – marble-sized piece; soaked in water: 1
Coconut – grated: ¼ cup
Salt to taste
- Heat 1 tablespoon of oil in a pan; roast the cumin seeds, red chilies, and dals. Remove from the pan and set aside in a separate plate.
- Add the drumstick leaves to the pan with 1 tbsp oil, and sauté until soft. Allow to cool.
- Take the whole chilies from the plate and grind them along with the sautéd drumstick leaves, tamarind, coconut, and salt to a slightly coarse paste. Add the dals and cumin seeds from the plate and grind everything for a few seconds, maintaining the slightly coarse texture.
Editor’s Note: You can find these and many other recipes in Isha’s new cookbook “A Taste of Well-Being” – now available from Isha Downloads, in major book stores as well as at online stores such as Amazon and Flipkart.