Confessions: I have never been a chutney fan but this chutney is different! I’m not only a fan ~ I’m an addict. There is something about the way the avocados, tomatillos, cucumber and cilantro mix it up that just makes this fresh, delish and totally upscale.
Matter of fact, when Roxanne tasted this recipe at my house she said, “Wow, this is restaurant quality stuff. Amazing!” If you know Roxanne … that’s quite the compliment. She’s a restaurant connoisseur. Matter of fact, she’ll be posting her first Austin Happy Hour review later today. Be sure to stop back by!
Avocado Cucumber Chutney
3 tomatillos, diced * 2 avocados, diced * 1 English cucumber, pared & diced * one bunch cilantro, finely chopped * zest of 1 lemon * juice of 2 lemons * 1 jalapeno, seeded & chopped * salt & pepper
Just dice and chop and gently toss. Salt and pepper to taste. Then taste again and again. And again.
This stuff is addictive, delicious, and healthy. My introduction was at Rebecca’s house with spice-rubbed pork tenderloin, cheese grits and scallion green beans. After duplicating her menu at home a couple times, I started doubling the chutney recipe and using it in all kinds of things. Because it’s just that good!
Here it is on a tortilla with fresh grated cheddar, marinaded chicken breast and chopped romaine.
Speaking of romaine … here is it tossed with chopped romaine and a touch of sour cream. Kind of a chutney slaw ~ and kind of delicious.
I also eat the chutney with these bad boys. Spice rubbed and pan fried drumettes. Mental note to get that recipe to you soon. It’s so easy.
So here’s to chutney! And those oh-so-delicious variations. Let me know if you try this recipe and find another way to sneak in the goodness of Avocado Cucumber Chutney.
… now, I’m off to dribble the chutney over my scrambled eggs.