Avocado Chutney

• 1 large avocado, peeled and pitted (or 2 small)
• 1 small tomatoes, chopped
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 1/4 cup shredded fresh or desiccated coconut (unsweetened)
• 2 tablespoons shallots, finely chopped
• 2 garlic cloves, unpeeled
• 1/2 teaspoon salt
• 1/4 cup cilantro, finely chopped
• 1 1 Thai chiles or 2 jalapenos, finely chopped
• 2 tablespoons shredded or desiccated coconut

1. Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
2. In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
3. In 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 process to a paste.
4. Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.

avocado, tomatoes, lemon juice, shredded fresh, shallots, garlic, salt, cilantro, chiles, coconut

Taken from www.food.com/recipe/avocado-chutney-115016 (may not work)