Although, avocados are most traditionally used as a main ingredient in guacamole or to top a salad or sandwich, used in baking they are amazing.
When adding them into yeast bread recipes, you can replace all the butter with equal amounts of room temperature, mashed, ripe avocado. The ripeness of the avocado is very important as it needs to be very soft for it to work perfectly.
In addition to their creamy texture and mild flavor, avocados have a high water content so they can help to make baking softer, chewier and less likely to crumble.
You can freeze mashed, fresh, ripe avocados if you want to have an ’emergency supply’ on hand. To freeze, mash the avocados with a fork or blender. Add some lime juice and mix well. For every avocado use about 1 tablespoon of lime juice to prevent them from browning. Fill a freezer weight zip-lock bag with this puree. Remove the air from the bag, then zip closed and freeze. Best to use frozen avocados within 4-5 months of freezing.
I thought some Major Grey’s mango chutney would be a perfect compliment to these avocado rolls. Major Grey’s chutney is a style of chutney not a brand. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant like mangoes, raisins, citrus, onions, a sugar of some sort, and warm spices. The chutney is sweet and tangy with a nice ‘kick’ of heat at the end that’s enough to compliment the different layers of flavor without consuming them. You will often see it served with curried dishes or as a compliment to meats and cheeses.
Major Grey’s chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th Century British Army officer who presumably lived in British India and created this unique condiment.
The great part about making your own chutney is that you can tailor the ‘sweet & heat’ balance to your own preferences. Of course, there is absolutely nothing wrong with just picking up a jar at the supermarket!!