Avocado Chaat

• 2 firm ripe Avocados
• 1/4 fresh Cilantro leaves
• 1/2 cup store-bought Bhel Mix
• 1/2 Lime
• 2-3 tablespoons Tamarind Chutney (homemade or store bought)
• 1/4 teaspoon Kosher Salt
• 1/2 Serrano or Jalapeno Pepper, thinly sliced
• Cilantro leaves
• Tamarind Chutney
• 1/2 cup Tamarind pulp
• 1/4 cup Jaggery or Brown Sugar
• a pinches Kosher Salt

1. Make the tamarind chutney by soaking pulp in 2 cups warm water for 1/2 hour. Use your hands to squish the pulp well. Strain into a deep saucepan, discarding fibrous pulp.
2. Add jaggery or brown sugar to tamarind. Season with salt and bring to boil over a medium flame. Stick a wooden spoon in the saucepan so the chutney will not boil over. Cook chutney for 20-30 minutes, stirring often, till thick like tomato sauce. Pour chutney into a glass bottle. Cool. Keep aside till needed.
3. Make the chaat when you are ready to eat.rnHalve avocados. Using a knife make vertical and horizontal cuts. Use a spoon to scoop out avocado into a bowl.
4. Scatter bhel mix and sliced green Chile over avocados. rnDrizzle 3-5 teaspoons of tamarind chutney.rnSqueeze juice of half lime over the avocados.rnGarnish with cilantro leaves and dig in!

firm ripe avocados, cilantro, storebought bhel mix, lime, tamarind, kosher salt, serrano, cilantro, tamarind, tamarind pulp, jaggery, salt

Taken from food52.com/recipes/77273-avocado-chaat (may not work)