Avocado chutney is a delicious zingy creamy chutney recipe that is uber delicious, and so versatile to use. This recipe uses the same ingredients we use to make cilantro chutney, along with avocados.
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What is Avocado Chutney?
Do you have a lot of avocados, and don't know what to do? Try this recipe. Avocado chutney aka creamy cilantro chutney is an Indian way to use avocados and make them last longer! You should make this chutney because it is zingy, easy to make, and can be used in so many different ways. You can use it as a spread, dipping sauce, drizzle on your nachos and tacos, or as a salad dressing!
The chutney gets ready in literally 5 minutes. I like to use cilantro, avocados, lime juice, ginger, garlic, green chilies, cumin seeds, and salt! The acidity from the lime juice will keep this chutney fresh in the refrigerator for 2-3 days.
Enjoy This Recipe With
Expert Tips to Make This Creamy Cilantro Chutney
- Make this chutney with fresh cilantro, and ripe creamy avocados
- I like to make this chutney spicy, so I add 2 Thai green chilies. If you can't tolerate spice, add one chili instead
- You can add 8-10 leaves of fresh mint to the chutney to make it minty, and delicious
- The recipe stores well for 3-4 days in the refrigerator, but I like to use it as fast as I can.
- You can also freeze this chutney in a large silicon ice cube tray.
Ingredients To Make This Creamy Cilantro Chutney
- Avocados - Use ripe, avocados because they are perfectly creamy for the chutney.
- Cilantro - Fresh cilantro brings herby freshness to this chutney
- Lime Juice - Lime juice adds zing and acidity!
- Aromatics - I like to use ginger, garlic, and green chilies in this chutney
- Spices - I add cumin seeds and salt to this recipe!
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Avocado Chutney
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Mixer Grinder
Ingredients
- 1 Avocados large
- 1.5 Cups Cilantro Leaves
- 3-4 Cloves Garlic
- 1 Inch Ginger
- 1-2 Thai Green Chilies
- 1 Teaspoon Cumin Seeds
- ยผ Teaspoon Salt
- 1.5 Tablespoon Lime Juice
- ยผ Cup Water
Instructions
- Wash the cilantro leaves thoroughly.
- Scoop out the flesh from avocado and add it to the blender jar.
- Next, add the garlic, ginger, green chilies, cumin seeds, salt and cilantro leaves.
- Add freshly squeezed lime juice. Now pulse it.
- Add a little water at a time to adjust the consistency.
- Pulse until creamy.
- This chutney has a creamy consistency, and works great to use it as a spread for sandwiches other than using it as a dipping sauce.
Notes
- You can add sugar to the chutney if you want to balance the acidity of lime juice. I like to keep this chutney spicy and zingy.ย
- To make it kid friendly skip adding chilies. The kids love this chutney
- You can also add mint and shallot to the recipe. Although adding shallots will affect the shelf life of the chutney.ย
- I will make a big batch of this chutney and freeze it, as pureed avocados freeze very well.ย
- The chutney stays fresh in the refrigerator for up to 3-4 days.ย
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