Black-Eyed Pea, Corn, and Avocado Chutney
Black-eyed Pea, Corn, and Avocado Chutney is the ultimate taste of summer. The pop of the fresh sweet corn kernels pair perfectly with the creaminess of the black-eyed peas and avocado. You get a little of every flavor in this chutney: sweet, spicy, sour, earthy. It’s a go-to for everything from party food to a topping for fish, chicken, and steak.
Tradition and sentimentality is a big deal in our household. We like antiques that have been passed down, great grandma’s wedding ring to take as our own, and heirloom seeds that have been homegrown and passed down through the generations.
My favorite black-eyed peas are the ones my dad passed down to me when I planted my very first garden and passed them down to the kids when they planted their very first gardens. There isn’t a time I don’t think of him when I am planting, harvesting, freezing, or eating black-eyed peas. There’s so much you can do with black-eyed peas from this chutney to gumbo and pate’.
I prefer decor and food to mean something. I’d never really thought much about them having any particular meaning, just pretty or good, until Scott expressed his opinion about “prefab” paintings in which I wanted to decorate our first home. He said, ‘If we don’t make it or it doesn’t mean something to us, let’s not have it in the house. A home is a reflection of the people in it; let’s create our own artwork.” That was easy for him to say – he’s an incredible artist.
Well, we pretty much feel the same about our food too. Every meal we make means something. It is either seasonal, or traditional. Whichever it is, it will be memorable. This chutney has been and still remains the first thing we make with our first harvested Black-eyed peas.
This chutney when used as an accompaniment to your meal will amp up your plate in ways you can’t imagine. The Black-eyed Pea, Corn, and Avocado Chutney is fantastic on its own served with Stacy’s Chips or scoop style corn chips!
Black-eyed Pea, Corn, and Avocado Chutne
- 1 cups black-eyed peas cooked and drained
- 1 medium green bell pepper seeded and chopped
- 1 medium Vidalia onion chopped
- 1 cup fresh corn
- 1 avocado chopped
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pinch of granulated sugar
- 2 Tablespoons extra virgin olive oil
- In a large bowl, combine black-eyed peas, bell pepper, onion, corn and avocado.
- In a medium bowl, add vinegar, garlic, salt, pepper, and sugar. Continuously whisk ingredients as you drizzle in 2 Tablespoons olive oil.
- Pour vinaigrette over the black-eyed pea mixture and gently stir until well combined.