Living in a small town (Shimla) nestled in the breathtaking Himalayas comes with its perks, but access to exotic ingredients for my Ketogenic lifestyle is often limited. Thankfully, I make the most of my trips to the plains by stocking up on essential items.
On one such shopping excursion, something caught my eye—avocados! Now, for many people, this may not seem like a big deal, but for me, it was a thrilling moment as it marked my first encounter with this intriguing fruit.
Filled with excitement, I brought the avocados home, only to find myself pondering over what to do with them. Determined to make the most of this newfound treasure, I reached out to friends for guidance on determining their ripeness.
Through videos, images, and helpful tips, I went through a sort of crash course on avocado ripeness, learning when and how to enjoy them. Grateful for the wealth of information, I eagerly waited as the avocados sat on my kitchen counter, patiently monitoring their progress each morning.
Finally, after over a week of anticipation, the avocados underwent a transformation. Avocados turned dark green, mushy and squishy to touch, and they were ready for use. It wasn’t the most visually appealing sight, but I knew it was a sign that they were ready to be savored.
With great anticipation, I carefully sliced open the avocados, revealing their creamy and nutritious flesh, a reward for my patience and curiosity.
So once the avocados are ready, you just need to scoop the pulp out or sprinkle lime juice and salt and eat them just like that. When I tasted a tiny bit, they seemed bland and tasteless to me, which is not a bad thing. Anything which does not have a strong taste of its own is generally a versatile ingredient that can be used in many ways.
Also Read: Keto Tomato Ketchup
In my first attempt to introduce avocados in my Keto Lifestyle, I am going to use them to make a garlic chutney. The chutney or relish can be used to spice up your eggs, eaten just like that or even ground to a fine paste and used as a sauce.
How to Make Avocado Garlic Chutney?
Keto Avocado Garlic Chutney
Equipment
- Knife/Chopper
- Bowl
- Spoon
Ingredients
- 1 Half Medium Avocado
- 4 Cloves Raw Garlic
- 15 gm Freshly Chopped Mint Leaves
- 10 gm Raw Green Chillies
- 2 tsp Lime Juice fresh
- 15 gm Freshly Chopped Coriander
- Pink Salt according to taste
- Black Pepper powder according to taste
Instructions
- Wash all the herbs and keep them ready.
- Chop the avocados and the coriander, mint and green chillies.
- In a bowl put the herbs and chopped avocado. Chop the garlic and add to this bowl.
- Add the chopped chillies.
- Lastly, add the salt and pepper and mix it well. If you want you can blend this up and make it like a sauce.
- Enjoy this relish with your eggs, meats and just about anything. If you want to increase the fat content you can always add some olive oil.
Notes
- Fats – 3.1 g
- Carbs – 11.3 g
- Protein – 5.8 g
It is said that once, when the Mughal emperor Shah Jahan fell ill, his hakims recommended that he eat a dish which was spicy and flavourful, yet easy to digest. Thus was invented the chaat — built on a foundation of lentils and pulses, but finished with a dribble of spicy mint and coriander chutney and sweet-sour date and tamarind chutney. The last two ingredients — the chutneys — were what gave chaat its name, since both are said to have originated from the Sanskrit word chaatni — which means “to lick” — Indian Express.
By the way, I loved the chutney, and now I am planning to use the leftover avocado in a dessert.
Keep you posted!