An Indian style chutney made with avocados, fresh coriander (cilantro), green chillies, ginger-garlic and yoghurt. Easy to make with just a food blender, this creamy dip makes the perfect accompaniment to crackers, seafood and Indian meals.
Chutneys or dips are part of every Indian meal - be it coriander, mango, mint or coconut chutney, we love them all!! Our avocado and coriander chutney however evolved to be more than just that!
Bursting with flavours from the coriander, lemon and chilli, with a dipping sauce consistency, it can be practically used for anything.
We made this chutney originally for our puri chaat recipe and had half a jar left afterwards. Looking at the creamy consistency, we used the rest as a spread for our homemade crispy lavosh cracker.
There are so many other ways to use this green dip - thin it out and use it as a salad dressing, or enjoy it as a dip for raw vegetables otherwise pair it with seafood like cured salmon, there are absolutely no no-no's for this nutritious dip!
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INGREDIENTS FOR AVOCADO CHUTNEY
Coriander is the key ingredient. Use fresh coriander here for best results.
Avocado shop for ripe avocados for a smooth dip, follow the tips below to find the best ones. One avocado is sufficient for a thick, creamy dip.
Garlic & Ginger are essentials for Indian chutney's in my opinion. But feel free to leave either of them out, if you are not a fan of raw ginger and garlic.
Green chilli we added only one as it was spicy enough when eaten on it's own. Use just half a chilli for a mild chutney or add another one for an extra kick😉
Lemon for a nice tang. You can also use lime instead!
Yoghurt makes the chutney extra smooth and easy to mix in the blender. If you use Greek yoghurt, the chutney might turn out thicker than if you used plain yoghurt.
And lastly and most importantly, season the chutney well with some salt and pepper.
HOW TO MAKE AVOCADO CHUTNEY
The recipe for avocado dip is straight forward. Combine the avocado, coriander leaves, peeled ginger-garlic, lemon juice, chopped chilli and yoghurt.
Mix to a smooth puree in a food processor, scraping down the sides if required. Season with salt and pepper and check the consistency.
Sometimes the chutney will turn out too thick and needs to be thinned out. Lemon juice, yoghurt or water work best. However, if your chutney turns out too runny, add more avocado. I find, riper the avocados, the smoother the chutney is!
For a plant based version, use coconut or soy yoghurt. Keep in mind that the consistency might be different. If the dip needs to be thinned out , use lemon juice or water.
It's best to buy avocados when they are blackish green and lightly soft. Feel them in your hand - if they are too soft, they will most probably be mushy but if they too firm, they will need a few days to ripen. If you buy ripe avocados, plan to make the dip on the same day.
Yes I know, not everyone is a fan of coriander (cilantro) - either you love it or you hate it! Basil, parsley or mint make for a good substitute otherwise leave the herbs out of the recipe entirely.
SERVING SUGGESTIONS
Similar to guacamole, this avocado and coriander chutney has many uses.
Here are some ideas for this dip:
On tacos, nachos or quesadillas, just added on top for a Mexican feast.
As a dip for yoghurt and garlic naan bread, the two go so well together.
With baked sweet potato, lentils and crispy onions or with this whole roasted cauliflower for a delicious vegetarian meal.
If you enjoy making dips and sauces, then browse through our Chef's Pantry to get more inspiration or try our avocado and wasabi sauce!
When you make his avocado and coriander chutney, don't forget to comment and rate the recipe below. We love to hear from you!
Avocado and Coriander Chutney
Equipment
- food processor or stick blender
Ingredients
- 1 avocado cut in half, flesh removed
- 1 lemon juiced
- 1 teaspoon garlic clove peeled and chopped
- 1 teaspoon ginger peeled and chopped
- ½ bunch coriander
- 1 green chilli chopped
- 100 gram plain yoghurt
- salt and pepper
Instructions
- Combine the avocado, coriander leaves, peeled ginger-garlic, lemon juice, chopped chilli and yoghurt.
- Add to a food processor and mix to a smooth puree scraping down the sides if required. Season with salt and pepper and check the consistency.
- If the chutney turns out too thick and needs to be thinned out, use lemon juice, yoghurt or water.
- If the chutney turns out too runny, add more avocado. The riper the avocados, the smoother the chutney is.
Renu
Love it! Thanks
Lucette
What a delicious chutney. I love it!
Shilpi & Etienne
We love it too! So easy to make!