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!
Condiment, Snack, Snacks
Fusion, Indian, Pakistani
½bunch coriander leaves
10– 12 mint leaves
4– 6 tablespoons lemon juice
2teaspoonsaltplus more to taste
1/2teaspoonroasted and crushed cumin seedsbhuna 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.