Avocado Chutney Toast (Edit recipe)

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An indian twist on a classic using grain free bread, toasted and generously topped with my creamy avocado chutney, fresh summer tomatoes and EBTB seasoning. Simple, spicy, tangy, delicious. Can’t wait for you to try this!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 1

Ingredients

Grain-free Sandwich Bread (click for recipe), sliced
Cherry Tomato, chopped (handful of cherry tomatoes)
Cilantro, chopped for garnish
Everything Bagel Seasoning (Noble Made)

Avocado Chutney

1 cup Cilantro, chopped
1/4 cup Mint Leaves, chopped (optional)
2 Tbsp Lemon Juice
1 clove Garlic
1/4 cup Coconut Cream, full fat (or full fat yogurt if not doing whole30)
1/2 tsp Ground Cumin
1/2 tsp Salt
1 Jalapeño, chopped (remove seeds if you can't tolerate the heat)
1 Avocado

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Avocado Chutney

Put all ingredients into a blender
Blend until smooth and creamy. Adjust salt and spice if needed.

Finishing touches

After making my avocado chutney, set it aside.
Toast a slice of bread.
Spread generous layer of chutney on top, followed by chopped tomatoes, cilantro and EBTB seasoning.
Serve immediately and enjoy!

Notes

For the Avocado Chutney: Store in the refrigerator for up to a week. Since it has coconut cream in it, it may solidify in the fridge. Before using, either leave it out for an hour to soften or heat it up in the microwave for 10 seconds before serving!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	14 g
Carbohydrates:	18 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	1101 mg
Fiber:	9 g
Sugars:	6 g
Calculated for total recipe.