Avocado Chutney

Avocado chutney aka creamy cilantro chutney, that is a delicious twist to the classic Indian cilantro chutney. Zingy, creamy and versatile, this chutney is a great way to use

5 from 1 vote

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Course: Chutney, Side Dish

Cuisine: Indian

Diet: Hindu

Keyword: avocados, Chutney, cilantro, coriader chutney, green chutney

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: oz

Calories: 31kcal

Author: Aayushi Patel

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
¼ Teaspoon Salt
1.5 Tablespoon Lime Juice
¼ Cup Water

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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.
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.
I will make a big batch of this chutney and freeze it, as pureed avocados freeze very well.
The chutney stays fresh in the refrigerator for up to 3-4 days.

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