This avocado chutney is a creamy dip or sauce that is perfect both as a spread in sandwiches and as a dip with snacks.
I have an avocado tree in my background. I know! Amazing, right! I thoroughly love experimenting with avocado recipes.
This avocado chutney comes together in 5 minutes and can be stored for upto two days in the fridge.
It is perfect as a dip, sauce or spread with practically all your food.
Why You'll Love This Recipe
Simple: The ingredients are easily available in your pantry.
Quick to Make: I made it when I was toasting bread. Super quick and easy if you have a ripe avocado at hand.
Healthy: This is a creamy dip with the goodness of healthy fats from avocado.
Versatile: Perfect as a dip, sauce or spread. Pairs with just about anything.
Avocado: I have used one ripe avocado here.
Cilantro: One small bunch or about 1 cup of cilantro leaves and stems suffices.
Green Chilies: I used two green chillies as I like my chutney spicy. You can use less or as per taste.
Lemon Juice: Juice of 1 lemon is good for both the tang and to preserve its fresh green colour.
Seasonings: I have used salt, pepper and ground cumin for taste.
Variations and Substitutions
This is a vegan chutney that is gluten free as well.
Herbs: You could use mint or basil along with cilantro. About a tbsp. is enough.
Spice: Make it as mild or hot as you like.
Creamier: You can add some cashew yogurt or coconut cream for a creamier and milder version.
2. As Spread: Your sandwich or toast will taste fantastic.
4. Wraps and Bowls: This chutney is great in wraps, Buddha bowls and rice bowls as a creamy side.
Take a ripe avocado. It should be dark in colour and yield a bit when pressed.
Cut it around the pit in half. Then remove the pit.
Scoop out the flesh and keep aside.
Roughly chop 1 cup cilantro leaves and stems, 2 green chillies and 2 cloves garlic.
Take a blender jar. Add cilantro, chillies, avocado, garlic, lemon juice, salt, pepper and cumin powder.
Blend everything together till nice and smooth.
I leave it thick and creamy. This way it is perfect as a dip or as a spread.
But, if you want it a bit runny like a sauce, you can add a bit of water to it.
Chill it for an even more delicious flavour.
Chill and Serve: A little patience here, let it chill for the best flavor.
1. Choose Ripe Avocado: Perfectly ripe avocado blend well and make a thick and creamy chutney.
Choose one that yields slightly when pressed lightly.
2. Adjust Consistency Carefully: To make it creamier, add coconut cream or cashew yogurt.
For a thin runny consistency, add some water.
3. Adjust heat: Use one chilli if you like your chutney milder.
4. Lemon juice: Lemon juice not only adds tartness but also retains the vibrant colour of the chutney.
Avocado chutney can be frozen but its texture will change upon thawing.
You can store the chutney in the fridge in an airtight container for upto 2 days.
Here's the recipe card:
📖 Recipe Card
- 1 Blender
- 1 avocado
- 2 cloves garlic
- 1 cup cilantro
- 2 green chillies
- 1 tbsp. Lemon juice
- ½ tsp. Salt
- ¼ tsp. Pepper
- ¼ tsp. Ground cumin
- Take a ripe avocado. It should be dark in colour and yield a bit when pressed.
- Cut it around the pit in half. Then remove the pit.
- Scoop out the flesh and keep aside.
- Roughly chop 1 cup cilantro leaves and stems, 2 green chillies and 2 cloves garlic.
- Take a blender jar. Add cilantro, chillies, avocado, garlic, lemon juice, salt, pepper and cumin powder.
- Blend everything together till nice and smooth.
- I leave it thick and creamy. This way it is perfect as a dip or as a spread.
- But, if you want it a bit runny like a sauce, you can add a bit of water to it.
- Chill it for an even more delicious flavour.