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A plate of toasted pita chips. In the middle of the plate is a bowl of avocado green chutney with a spoon in it, and garnished with chopped coriander, tomatoes and onion.

Avocado Green Chutney

Avocados are combined with Indian coriander mint chutney to make avocado green chutney. This rich, creamy and spicy can be served with chips, added to salads, wraps or sandwiches. Or just eaten on its own with a spoon!
Course Condiment, Snack, Snacks
Cuisine Fusion, Indian, Pakistani
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 150kcal


  • 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.