I recently received an email asking if I wanted to try a jar of Hot Cilantro Chutney from Bollywood Chutneys. When it came, I put it on the shelf, promising myself to get it out when I made something Indian. But then, on a Sunday afternoon, we had some avocados to use up, some corn chips, and a lime. I knew I’d be dreaming about guacamole into the night if I didn’t make some right then, but we were out of fresh cilantro. I then remembered the cilantro chutney, and within a couple of minutes, we had a perfect guacamole. Even my daughter liked it.
Jarred cilantro is now my new favorite invention. Whenever I buy cilantro fresh, I only use a sprig or two for one recipe, and then have to throw the rest away after it turns into liquid in my fridge. Then surely, a day later, I need to buy another bunch of it for another recipe. The brilliance of this chutney is that it even has hot chilies added in, so I don’t even need to try to find a wilted jalapeño at the bottom of the vegetable drawer.
3 large avocados, cut into small cubes
juice of half a lime
1-2 teaspoons Bollywood Chutneys Hot Cilantro Chutney
pinch of kosher salt
Mix all ingredients with a fork, mashing up as many of the avocados as desired. Serve with tortilla chips.