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Avocado Chutney

Avocado chutney takes the traditional ingredients that go into guacamole and pumps them up with Indian spices like cilantro, mint, ginger, green chiles, and cumin seeds. It makes a magnificent nibble when paired with your favorite dipping sides.

Avocado chutney in a bowl with a large spoon, beside half an avocado, chilies, and garlic.

Adapted from Rohit Ghai | Tarkari | Kyle Books, 2021

Indian food is often thought to be overly complicated, with lengthy recipes, but the tasty vegetarian dishes that we cook at home are often very simple. But it is essential to balance the flavours of your ingredients and spices while cooking. Always taste and adjust as you cook. The perfect combination makes for the perfect dish.—Rohit Ghai

Avocado Chutney FAQs

How do I store avocado chutney?

Like guacamole, avocado chutney will turn brown quickly as it oxidizes. A layer of lemon juice will help to keep your dip green, as will pressing a layer of plastic wrap against the top before refrigerating. Being in the fridge helps to slow down the oxidization, so if you’re not eating it immediately, put it away.

Can I cut this avocado recipe in half?

Even when refrigerated, avocado chutney doesn’t have a particularily long life so if you think you’d be better off with less, this recipe is easy to cut in half. You’ll use just one avocado so you won’t have to worry about keeping a partial fruit fresh, either.

How else can I use avocado chutney?

Our intrepid testers thought that this chutney would be superb slathered on all sorts of things from samosas to tacos to cumin-spiced lamb. How about a sandwich or a wrap?

Avocado Chutney

Avocado chutney in a bowl with a large spoon, beside half an avocado, chilies, and garlic.

This avocado chutney is easy, quick, healthy, and nutritious. Spread it on toast or serve it with parathas or snacks.

Rohit Ghai

Prep 20 mins

Total 20 mins



8 servings | 2 cups

143 kcal

No ratings yet

  • Cut the avocados in half and remove the pits. Using a spoon, scoop the flesh into a bowl and mash it with a fork.
  • In a food processor or blender, combine the cilantro, mint, ginger, garlic, if using, and green chiles and blitz until coarsely chopped. Add to the avocado and stir to combine.
  • Stir in the toasted cumin, tomato, olive oil, lime juice, and salt, to taste.

  • Mix thoroughly, taste, and adjust the seasoning, if necessary. Serve with tortilla chips, pita chips, or toasted bread.

Serving: 1servingCalories: 143kcal (7%)Carbohydrates: 8g (3%)Protein: 2g (4%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 13mg (1%)Potassium: 387mg (11%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 1055IU (21%)Vitamin C: 13mg (16%)Calcium: 35mg (4%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published November 16, 2021


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