Avocado Chutney

Peel the avocado and cut into cubes. Make a tea from the water, sugar and the herb stalks. Steep this tea for 5 minutes and pour on the avocado cubes while still warm. Add salt, balsamic vinegar, pepper, mirin, ginger, sake, sesame seeds and chili. Stir a tiny bit now and then and cool. In the meantime, chop the mint and lemon balm leaves very finely and add to the amount of form.

This chutney goes well with almost any fish dish and meat dish, which would normally be served without sauce. As a dip to fondue, to salads as an entrée and raw ham for in between.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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