Avocado Chutney
Avocados are so much more than just guacamole, and this avocado chutney recipe is the perfect example. It’s smooth and creamy and super easy to make.
Use it as a spread for your sandwiches or team it up with some naan bites, this condiment is sure to become a total hit with everyone at home!
I have to say, I’m slightly obsessed with avocados. I’ve used them to make a Mexican lime crema, turned them into an avocado salsa, transformed them into breakfast egg boats and even used them to make an avocado salad dressing.
And then, thanks to their subtle flavor and creamy texture, I thought of using them as the base to make a healthier version of the classic green chutney.
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What's So Great About the Recipe?
My favorite part about this recipe is the fact that it is actually a great way to use up slightly overripe avocados.
The chutney is vegan, gluten-free, dairy free, super flavorful and packs in a ton of health benefits too. It really doesn’t get better than that! If you love avocados and are looking for ways to put them to use, you’ll love this recipe.
Ingredients For the Avocado Chutney Recipe
You’ll need just a few simple ingredients to make the easy avocado chutney.
Avocado: You’ll need to start off with a ripe avocado. Choose one that is firm to touch, but not too hard, and one that doesn’t have any soft spots. A single large avocado should work just fine.
Green chili: Green chillies lend the avocado chutney that fiery kick. Add as much as your taste buds can tolerate.
Cilantro leaves: You’ll also need lots of fresh cilantro leaves for that bright green color.
Mint leaves: I also like to add a handful of mint leaves for that added freshness. If you don’t have it, it’s okay to skip it!
Garlic and ginger: I also used fresh garlic and ginger to pack in that flavor punch into the chutney.
Cumin powder: Cumin powder helps balance the other flavors and lends an earthy aroma to the chutney.
Brown sugar: With its delicate sweetness, brown sugar helps balance out the spice and saltiness.
Lime juice: And of course, some freshly squeezed lime juice to finish it all up, and also to keep the chutney looking ‘green’ for a longer time.
See recipe card for quantities.
Substitutions & Variations
- Don’t have lime juice? Substitute with some lemon juice. I would recommend using the freshly squeezed variety as opposed to the bottled version.
- If you don’t have cilantro, coriander leaves are the next best alternative.
- Don’t have cumin powder? Dry roast some cumin seeds on low heat in a pan, let them cool down and then grind them to make your own cumin powder.
How to Make Avocado Chutney
Ready to make the Indian style avocado chutney? Here’s what you’ll need to do.
Step 1: In a food processor or blender jar, roughly chop the avocado and add all the ingredients.
Step 2: Top with a squeeze of lime juice.
Step 3: Blend the mixture for a couple of minutes until you get a smooth paste.
Step 4: Transfer to a serving bowl and enjoy!
💭Top Tip
Curry leaves also make for a wonderful addition to the chutney.
How to Store Leftover Chutney
While your classic green chutney can last longer, this one has avocado, which can start to spoil quickly. You can store your leftover avocado chutney for up to 2 days in the refrigerator.
Use an airtight container to preserve its freshness, and top the chutney with an extra squeeze of lime juice before you put the lid on, to preserve its dark green color.
Tips & Tricks to Nail the Recipe
- To lend some extra flavor, you can also add half a teaspoon of chaat masala into the chutney.
- This vegan avocado chutney is naturally creamy, but if you really want to bring some more richness to it, you can add half a cup of whisked yogurt into the mix.
- Want to keep it vegan? Add a splash of coconut milk or some coconut cream instead.
- If the chutney is a bit thick, you can loosen it up by adding some ice cubes or ice cold water into it.
How to Serve the Avocado Chutney
This flavorful chutney can be used in tons of ways- it is pretty versatile that way! Since it is an oil-free condiment, you can use it as a dip with tandoori, tikka, pita chips and fried snacks like samosas and pakoras.
I personally love pairing it with some tortilla chips and my all time favorite cashew pakora. I also think it can be a great accompaniment to go with your idli, dosa and other South Indian favorites.
To serve the chutney as a healthy snack, I like to chop some fresh vegetables into sticks and team them up with the chutney as a dip. I also recently spooned some of it over my dahi chana chaat.
Recipe FAQs
To keep the avocado from turning brown, scoop out the flesh right when you plan to use it for the chutney. You can also rub some lime juice or lemon juice on the exposed portion to keep it from turning brown.
A good way to ripen an unripe avocado is to place it in a paper bag with a banana for a few days to ripen quickly. Depending on how unripe your avocado is, you may want to check the avocado at the 1-2 day mark.
Taste and adjust the herbs and spices you’re adding in to get the perfect flavor and taste for the avocado chutney. If the chutney ends up more spicy than you’d like, you can add some more avocado and squeeze some extra lime juice to tone down the flavor.
Related Recipes
Looking for other recipes like this? Try these:
Avocado Chutney
Ingredients
- 1 avocado
- ½ cup cilantro
- 1 tablespoon mint leaves
- ½ teaspoon ginger
- ½ teaspoon garlic
- 2-3 green chillies
- ½ teaspoon cumin powder
- ½ teaspoon brown sugar
- 1 tablespoon lime juice
- Salt to taste
Instructions
- In a food processor or blender jar, roughly chop the avocado and add all the ingredients.
- Top with a squeeze of lime juice.
- Blend the mixture for a couple of minutes until you get a smooth paste.
- Transfer to a serving bowl and enjoy!
