Recipe courtesy of Priyanka Naik
Recipe courtesy of Priyanka Naik
Watch how to make this recipe.
Avocado and Spicy Peanut Chutney Toast
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1484
- Total Fat
- 75 g
- Saturated Fat
- 22 g
- Carbohydrates
- 172 g
- Dietary Fiber
- 24 g
- Sugar
- 18 g
- Protein
- 44 g
- Cholesterol
- 0 mg
- Sodium
- 1698 mg
Did you know avo toast is from Down Under? Yup! It was created in the 1990s in Sydney by chef Bill Granger. And some of the natives at Bondi Beach claim it happened in their area of Sydney. I actually learned this all on Day 1 during my first meal in Sydney, which was at a small café situated right on Bondi Beach. So naturally I ordered an avocado toast. Let me preface this by saying that I am not one of those “basic” brunch–goers who orders an avocado toast everywhere they go (I tend to find it bland and unfulfilling). But I was at the birthplace of avocado toast, so I had to indulge! All of the ingredients in Australia are grown in Australia, so right off the bat the avocado has such a rich and buttery flavor. My Avocado and Spicy Peanut Chutney Toast brings together the sunny, fresh flavors of an Aussie avocado toast with a kick of a traditional dry chutney we eat at home, called a peanut chutney. I love this combination and hope you do, too. It’s an unlikely but devilishly good combination!
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1484
- Total Fat
- 75 g
- Saturated Fat
- 22 g
- Carbohydrates
- 172 g
- Dietary Fiber
- 24 g
- Sugar
- 18 g
- Protein
- 44 g
- Cholesterol
- 0 mg
- Sodium
- 1698 mg
Ingredients
Dry Peanut Chutney:
Avocado Toast:
Directions
Special equipment:
a food processor- Make the dry peanut chutney: In a food processor, add the peanuts, dried chilies, cumin seeds, salt, and black pepper. Pulse until the mixture is just combined—it should be coarsely chopped and slightly chunky. Taste—it should be spicy, salty, and slightly smoky. Place in a jar and set aside.
- Make the avocado toast: Place a small nonstick skillet over medium heat. Butter up each side of the 4 slices of bread. Once the skillet is hot, add the slices, one at a time, and toast for 2 to 3 minutes on each side until golden brown. While the bread is toasting, get the remaining ingredients prepped and ready—the avocados, lemon, pomegranate kernels, cilantro, oil, and salt. Transfer the toasts to a serving platter.
- Assembly time: Layer the avocado onto each slice. Drizzle 1/2 teaspoon of the oil onto each toast. Squeeze the juice from the lemon onto the avocado across all the toasts and sprinkle with a pinch of salt. Top each slice with a heaping tablespoon of peanut chutney, cilantro, and pomegranate seeds. This toast is great eaten immediately or packed and eaten at a later time.
Cook’s Note
A tip if packing: hold the salt. Salt lets out a lot of moisture from the avocado, so leaving the salt out will allow the avocado to retain its texture. And if you use thick and crusty bread, it will retain its texture even with the avocado on top. Plus, the spicy peanut chutney and pomegranate hold well, so when you eat this later, it won’t be all mush—it’ll be perfect!
