This thick, green textured paste goes well on toast, enchiladas or with a fresh salad. It is full of minerals, natural fats and protein. Lovely for children.
1 peeled avocado
1 cup of chopped fresh coriander
1 cup of chopped fresh parsley
3 tsp of coriander
1 cup of almond flakes
1 tsp hing
1 tsp cumin
1 tsp sweet chili powder
1/2 tsp anise
1 tsp salt
1/2 cup water (add more if needed)
Put all ingredients in a food processor and blend until the paste is smooth. Serve immediately, or you may store the chutney in a glass jar. It will keep for a day or 2.
For Vatta: eat as is
For Pitta: add fresh mint or 1 tsp pomegranate powder
For Kapha: use only 1/2 of an avocado and add fresh ginger to the mix