Kerala-Style Avocado Relish with Tamarind and Chiles

Avocado Chutney

Preparation info

  • Makes a generous

    1 cup

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Condiments like this one play the dual role of curry consort and appetizer. For an appetizer, serve it with either Flame-Toasted Lentil Wafers or, my favorite, salty kettle-cooked potato chips (yes, yes, yes).


  • 3 medium-size ripe Hass or Fuerte avocados, pitted and cut into ¼-inch cubes (see box)
  • ¼ cup finely chopped fresh cilantro leaves and tender stems</


  1. Combine the avocados, cilantro, tamarind paste, salt, and chiles in a medium-size bowl. Toss well to mix.
  2. Heat the oil in a small skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the skillet from the heat and add the curry leaves. (They will crackle