[Experiments in Kitchen #13] Avocado Chutney

Hi foodies, 

Welcome back to another “Experiments in Kitchen” post, today it is simple and quick Avocado Chutney. 

Avocado Chutney

You can call it Avocado Chutney or Avocado Salsa or Avocado Dip, depending on your preference. I usually make coriander (cilantro) chutney using fresh coriander leaves, green chilies, salt and lime juice. Coriander chutney is one of my favorite chutney/dip for cutlets, omelets, sandwiches, paranthas, etc.

Avocado chutney is influenced by a Mexican recipe I saw on Instagram. I don’t have a link to that video right now. But I will add the link here as soon as I discover that recipe again. That recipe paired the avocado dip with a Mexican Quinoa Bowl. I made my version of that Mexican Quinoa Bowl too and paired that with avocado dip. This made a healthy, tasty and wholesome lunch.

Mexican Quinoa Bowl

My version of avocado chutney is a combination of that Mexican recipe and my coriander chutney.  

Changes

The Mexican version uses a quarter of the Indian gooseberry. Since I didn’t have gooseberry, I used lemon juice to add the sourness. 

Let’s make it

First, I peeled and added the avocado to my food processor. I took the coriander leaves I bought from the grocery store and removed the thick stem from them. Now only the leaves and a little stem is left.  Then, add these leaves to the food processor. Next, I added chopped onion and peeled garlic to the food processor. After adding salt, green chilies and lime juice, I pulsed the food processor till everything became paste-like. Add water little by little and pulse more till you get a dip/sauce like consistency. You can also add more water if you like your chutney more watery. I like mine less watery, so added less water.

Adding coriander leaves, green chilies, and avocado

Adding remaining Ingredients

Avocado Chutney

How was it?

Avocado’s taste combined with the taste of onion, garlic, coriander, green chilies and lime juice makes this chutney more rich, flavorful, and super healthy. The green chilis add hotness and the lime juice gives the sourness needed. The chutney stays well for five days without the avocado going black. I love this chutney. It comes second to coriander chutney now for me.

We paired it with the broccoli tots and they tasted more awesome with this dip. Definitely, make this super simple and delicious chutney and enjoy it with your favorite snacks. 

Avocado Chutney

Avocado Chutney

Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 5 Minutes

Ingredients

• 2 cups coriander leaves (cilantro leaves)
• 1 large avocado
• 4 green chilies
• Juice of 1 lemon
• 1 clove of garlic
• 1/4 onion roughly chopped
• Salt to taste

Instructions

1. Add coriander leaves, avocado, green chilies, garlic, onions, salt and lemon juice to the food processor. Pulse till a paste is formed.
2. Add water little by little and pulse until you get sauce/dip-like consistency.
3. Serve with cutlets/pakoras/omlets/paranthas/broccoli tots etc.

Notes

White onions give better taste than the red onions

Would you try this super quick and easy dip? What’s your favorite dips/chutneys/sauces?

Will you try this recipe? If you do try/experiment this recipe or any new recipe, please feel free to tag your images using #ExperimentsInKitchen on Instagram/Twitter/Facebook. I would love to see your experiments in kitchen. I will share your images in a post and on my facebook page.

Thanks for stopping by!

Happy Cooking!