Split avocados in half, remove pit and discard, scoop avocado with spoon into a mixing bowl.
Season avocado with lime and salt, and mash into chunky spread.
Thinly slice onions and radishes, and half your cherry tomatoes. Slice off bottoms of cilantro and then rough chop the rest. Toss together in a small bowl and drizzle with 2 tsp. each olive oil, hot sauce, and vinegar. Season with salt.
Toast tortillas over medium flame on an open range burner.
Top tostadas with avocado mixture and then salad.
Garnish with sesame seed and chili powder.
Try it also with small chunks of bacon on the avocado mash.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.