Smashed Avo & Strawberry Gum Jalapeño Chutney
A little twist on an Aussie classic! Smashed Avocado gets jazzed up with a delicious chutney. Combining juicy strawberries, the native Australian herb Strawberry Gum and jalapeño makes for an unexpected flavour combination that is a little bit sweet, a little bit sour and of course, a little bit spicy!
Prep time: 5 mins
Cook time: 45 mins
Serves: 2 (but makes about 3 cups of chutney, which can be jarred and saved for later use)
2 cups Strawberries, Hulled and Diced
4 Jalapenos, Finely Diced
1/2 cup White Vinegar
1/2 cup Sugar
1 tbsp Strawberry Gum
Micro herbs or rocket for garnish
Place the diced strawberries, jalapenos, white vinegar, sugar and Strawberry Gum in a medium saucepan. Place the pan over medium heat and bring the mixture to a boil. Once the mixture comes to boil, add a pinch of salt and reduce the heat to low. Allow the mixture to simmer until it thickens and the strawberries have softened completely, about 45 minutes.
Keep your desired amount of chutney aside and transfer any leftover chutney to a mason jar, sealing the top. Place the jar in boiling water for 10 minutes. Remove from the water and place in the refrigerator to cool.
The chutney is ready to use when it has cooled to room temperature or below.
Once your chutney has cooled, toast a slice of your favourite bread.
Scoop out the avocado and mash in a small bowl. Season with salt and pepper.
Spread your smashed avocado onto your bread. Add a heaping spoonful or two of chutney on top. Garnish with micro herbs or rocket.
The chutney lasts up to 2 weeks when kept in a sealed jar in the refrigerator.
This recipe was from our friend and former Head Chef at Nourished:385 and photo is credit to The Urban List.