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Pickled Avocado Recipies

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  • 2 Avocados.
  • 1 Onion.
  • 6 Green chillies.
  • 2 Clove garlic.
  • 2 Teaspoon tamarind pulp.
  • ¼ Teaspoon fenugreek seeds.
  • ¼ Teaspoon cumin seeds.
  • ¼ Teaspoon coriander seeds.
  • Pinch turmeric.
  • Pinch salt.


  • 3 Teaspoons olive oil.
  • 1 Teaspoons mustard seeds.
  • 1 Teaspoon curry leaves.
  • 1 Teaspoon dried lentils.
  • 2 Dry red chillies.


First take the pan, pour little oil fry fenugreek seeds, cumin seeds, coriander seeds,few curry leaves,finally green chilly and turmeric. Add them one by one. Once they are done, remove from the pan and keep them a side. Then take chopped onions fry until they are done. Take all fried items in to blender along with, salt, garlic pods, tamarind and Avocado. Blend them in to chutney.

Heat up a pan, pour all the remaining oil for seasoning, ad the ingredients one by one. When it is done mix it with the Avocado chutney.

Secret of the Recipe:  

For any chutney fry green chillies separately. While frying don't mix with other ingredients like onions etc. But you can fry along with seeds. It gives you the unique taste.

Suggestions:- If you have fenugreek and cumin powder, you can add it directly instead of frying those seeds. If you want spicy chutney you can add more green chillies.


  • 1 Peeled and pitted avocado.
  • 1 Chopped tomato.
  • 2 Tablespoons lemon juice.
  • ½ Cup shredded fresh coconut.
  • 2 Tablespoons fine chopped shallots.
  • 2 Unpeeled garlic cloves.
  • ½ Teaspoon salt.
  • ¼ Cup fine chopped cilantro.
  • 2  Fine chopped jalapeno.
  • 2 Tablespoons shredded dry coconut.


Dry roast the fresh coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.

In a bowl. Mash avocado. Add ¼ cup of coconut, tomato and lime juice.

Mix well.

On a skillet. Dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and mix to a paste. Add the garlic paste to the avocado mixture. Add the cilantro and chillies.

Stir well to mix. Garnish with roasted coconut.


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