Avocados are combined with Indian coriander mint chutney to make avocado green chutney. This rich, creamy and spicy condiment can be served with chips, added to salads, wraps or sandwiches. Or just eaten on its own with a spoon!
About 2 years ago, I had some ripe avocadoes on my kitchen counter, and I was trying to figure out what to do with them. I wanted to make a dip other than guacamole. That’s when I got an idea – avocado green chutney! Take the Desi green chutney (aka coriander mint chutney) ingredients and add an avocado to make avocado green chutney. The resulting chutney slash dip / condiment is spicy, herby, and aromatic with a buttery rich, and creamy texture.
How do I make avocado chutney?
Take the ingredients that go into making green chutney – coriander leaves, mint, lemon juice and green chilies. Cumin seeds are optional. Place in a blender, and add an avocado (or two!). Season with salt, and lemon juice. Blend till smooth and creamy.
What do I serve with avocado green chutney?
This chutney is super versatile and can be used in a variety of different ways. Think of it as both a coriander mint chutney, and a Desi guacamole. I like to top it off with diced onion, tomatoes and coriander (think kachumber salad!) and serve it as a dip with crackers, pita chips, chips and mini naan bread (that has been toasted).
I also like to serve it as a chutney with fried snacks such as samosas, spring rolls, pakoras or chicken patties. You can also use it as a condiment and dollop it on salads and rice bowls. Or add it in wraps and sandwiches along a filling such as chicken malai tikka, or just eat it on its own with a spoon!
FAQ’s – how to select, ripen and store avocadoes
There are two main varieties of avocado found around the world. One is Shepard, and the other is Hass. Hass is the more popular variant, and the one I regularly use. The ripeness of a Hass avocado can be identified by the colour of the avocado skin and the firmness of the avocado. If the avocado is soft and purple / black it is ready to eat now. If the avocado is firm and green / black, it will be ready in 1 – 2 days, and if it is hard and bright green in colour it will be ready in 3 – 4 days. To check for ripeness, always squeeze without applying your fingertips. If you squeeze hard, this can cause bruising on the inside, and show up as brown splotches when you open the avocado. If you are going to eat the avocado right away, it’s best to select a ripe one otherwise pick an unripe one, and wait for it to ripen.
If you want to speed up the avocado ripening process, place unripe avocados in a brown paper bag with an apple or banana for 2 – 3 days till the avocados are ripe. The plant hormone ethylene, which occurs in fruits like apples and bananas, is what triggers the ripening process.
Unripe avocadoes can be kept at room temperature outside till they reach the preferred ripeness for eating. If your avocado has reached optimum ripeness and you are unable to eat them, you can keep a whole, ripe avocado in the fridge. It will keep for 2 – 3 days till you are ready to use it. Once you have cut an avocado, sprinkle it with lemon juice or vinegar to stop it browning. Cover with cling wrap removing any air, and store in the fridge.
My avocado chutney tastes too bland – what do I do?
Balance the salt, and lemon juice!
The one thing that you do have to be mindful in making this avocado green chutney is getting the seasoning right. As much as I love eating avocadoes, let’s be honest. A plain avocado can be quite bland, similar to eating a stick of unsalted butter. But the moment you add salt, and lemon juice it transforms. So when you are making this chutney, make sure you season. If you have a small avocado, you may need to reduce the amount of salt and lemon juice mentioned in the recipe, and if you have a large avocado you may need to increase the amount.
Some recipes that you can enjoy with avocado green chutney are the following:
- Aloo Pakoras or Potato Fritters
- Potato and Chicken Croquettes
- Daal and Aloo Bun Kebab - using it as a spread in the bun kebab
- Paneer Tikka Sandwich
- Paneer Cheese Samosas
Avocado Green Chutney
- 2 ripe avocadoes
- ½ bunch coriander leaves
- 10 – 12 mint leaves
- 2 green chilies
- 4 – 6 tablespoons lemon juice
- 2 teaspoon salt plus more to taste
- ½ teaspoon roasted and crushed cumin seeds bhuna zeera, optional
- Wash , pat dry and pit the avocados. Make sure the avocados are ripe. Scoop out the avocado flesh into a blender.
- Add coriander leaves, mint leaves and green chilies in the blender.
- Add 4 tablespoons lemon juice, salt and roasted cumin seeds (if using).
- Blend into a smooth paste. You may need to add a few teaspoons of water to help blend the mixture together.
- Taste, and add more lemon juice and salt if needed. The amount of salt and lemon juice needs to be adjusted based on the size of the avocado used.
- Once the avocado chutney is ready, keep in an airtight glass jar in the fridge. It will keep for 7- 10 days in the fridge.
I love the fusion in this recipe! My favourite Indian chutney combined with creamy avocado.