Avocado parsley chutney

Avocado is one of those powerhouses of vitamins and minerals, with heart-healthy fats and great for the eyes. But is it easy to get our families to eat this bland fruit? I tried adding the flavor of parsley and a touch of tanginess to make it more likeable, and it is now one of the favorite chutneys in my home!

Ingredients:

avocado - 1 (peeled and pitted)
parsley - a small bunch (stems removed)
tamarind paste - 1 tbsp
red chillies - 3
coriander seeds - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1 tsp
black gram - 1 1/2 tsp
oil - 2 tsp
lemon juice - 1 tbsp

Method:

Heat a teaspoon of oil. Add a teaspoon of black gram, coriander seeds and cumin seeds. When it starts turning light brown, add red chillies. Then add parsley leaves and fry for a minute. Add tamarind paste and fry for a couple of minutes. Allow to cool and add avocado slices. Add lemon juice and blend to a smooth paste.
Heat the remaining teaspoon of oil and add mustard seeds, remaining cumin seeds and black gram. When it splutters, pour over the chutney.

Notes:
Cilantro can also be added to the mix. Parsley can be replaced with cilantro in case you do not like its taste.