Avocado Chutney or Dip combines the nutritious Avocado with few pantry staples to give a silky, smooth & flavorful chutney that can be used in various forms!
Use it as a dip with tortilla chips or raw vegetables or a spread for sandwiches or burgers or as a casual accompaniment for your meals! Uses are plenty for this simple and delicious recipe.
More Avocado Recipes: Avocado Parathas, Avocado Curry, Avocado Toast
Avocados don’t ripen on trees, they ripen and soften after harvest. Their skin color changes as it ripens from a dark green (raw) to black (ripened). This color helps in the initial visual selection, although it’s not the best indicator. Ultimately, the fruit consistency determines the ripeness.
Skin color + Feel =Choosing Avocados
- Green + Firm = Raw/ Unripe
- Greenish black (color may vary) + breaking consistency = Almost Ripe
- Blackish Green + lightly soft (but not mushy) = Ripen, Ready to eat
- Black/ Blackish Green + mushy with indentations = over ripe
If you want to purchase Avocados well in advance, then it’s better to go with raw/ unripe fruits. They take around 4-5 days to ripen.
About this Recipe
It’s often said that the true test of cooking lies in creating something tasty and nutritious with few ingredients.
Well, this recipe combines few pantry staples and a good food processor/ blender.
Ripe Avocado, coconut milk, green onions (spring onions), fresh cilantro, lemons, garlic & salt.
It’s not only gluten-free, paleo & dairy free but vegan & vegetarian. Combines “good fats” like avocados and coconut milk with herbs.
Other Chutneys: Ginger Chutney, Dahi ki Chutney, Tomato Chutney, Peanut Tamarind Chutney
It’s best served fresh but left overs stay good, if refrigerated in an air tight jar for 3-5 days.
If you like the recipe or make Avocado Chutney, please be sure to leave a comment. And if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
- Food Processor
- 1 Avocado
- 1 cup fresh cilantro packed
- 2 Green Onions or spring onions
- 2 cloves Garlic
- 1/4 cup Coconut Milk
- 3 tbsp Fresh Lemon juice
- Salt to taste
- Open, clean and wash cilantro bunch. Retain tender & thin stems and discard any thick stems. Rinse and soak them in water for 5 minutes. Soaking allows the dirt on the leaves to settle at the bottom. After 5 minutes, gently remove the leaves (& stems) from water (without disturbing the dirt settled below) and add them to the food processor or grinder jar.
- In the meantime, pit the avocado, scoop out and add to food processor.
- Add fresh lemon juice, green onions, garlic, coconut milk & salt.
- Pulse until you get a smooth consistency.
- Transfer to an airtight jar and serve immediately. Refrigerate leftovers for upto 5 days.