1. For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
2. Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
3. Add spices, vinegar and brown sugar, simmer for 8 minutes.
4. Puree in food processor, add salt to taste.
5. Heat oil to 350 degrees F in deep fryer
6. Cut avocado in half, remove seed, quarter each half, gently peel skin away.
7. Combine flour, cumin, coriander, salt and pepper in flat bowl. Put panko in another flat bowl. Lightly beat eggs and milk, and put in yet another flat bowl.
8. Dredge avocado slices in flour, then egg mixture, coat with panko. Deep fry until golden brown. Remove from oil and place on paper towels to drain. Serve with Chipotle Ketchup.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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