Most of you know by now that I live in a small town in the Himalayas, with limited access to exotic ingredients that can be used on the Ketogenic Lifestyle. I often stock up on things when I travel to the plains. So this time when I went out shopping I came across avocados. Now, this might seem like no big deal to some, but for me, it was a big deal, as this was the first time that I actually got to see and eat them.
So I brought them home and kept wondering what to do with them. I first had to ask friends how to figure out whether they were ready for consumption or not. And I ended getting up videos, images and tips on how to when to, and if to eat them. And I am so grateful for all the help. So the avocados kept sitting on my kitchen counter for more than a week and every morning I checked to see if they were ready or not.
For your information when the avocados turn dark green and are mushy and squishy to touch they are ready for use. So this is how my avocados looked after more than a week. Not the prettiest of sights, but when I cut them open they were ready.
So once the avocados are ready you just need to scoop the pulp out or sprinkle lime juice and salt and eat them just like that. When I tasted a tiny bit they seemed bland and tasteless to me, which is not a bad thing. Anything which does not have a strong taste of its own is generally a versatile ingredient that can be used in many different ways.
Also Read: Keto Tomato Ketchup
In my first attempt to introduce avocados in my Keto Lifestyle, I am going to use them to make a garlic chutney. The chutney or relish can be used to spice up your eggs, eaten just like that or even ground to a fine paste and used as a sauce.
How to Make Keto Avocado Garlic Chutney
Keto Avocado Garlic Chutney
- 1 Half Medium Avocado
- 4 Cloves Raw Garlic
- 15 gm Freshly Chopped Mint Leaves
- 10 gm Raw Green Chillies
- 2 tsp Lime Juice fresh
- 15 gm Freshly Chopped Coriander
- Pink Salt according to taste
- Black Pepper powder according to taste
- Wash all the herbs and keep them ready.
- Chop the avocados and the coriander, mint and green chillies.
- In a bowl put the herbs and chopped avocado. Chop the garlic and add to this bowl.
- Add the chopped chillies.
- Lastly, add the salt and pepper and mix it well. If you want you can blend this up and make it like a sauce.
- Enjoy this relish with your eggs, meats and just about anything. If you want to increase the fat content you can always add some olive oil.
- Fats – 3.1 g
- Carbs – 11.3 g
- Protein – 5.8 g
By the way, I loved the chutney and now I am planning to use the leftover avocado in a dessert.
Keep you posted!