This spicy and creamy avocado chutney makes a delicious condiment. With its buttery texture, this avocado chutney can accompany side dishes like rice, flatbread, meat, or curry or also serve as a spread on sandwiches.
I brought this avocado chutney recipe from our trip to La Digue a couple of years ago. This little island of Seychelles, with three thousand inhabitants, certainly has the most avocados per capita in the world. Their size and taste are incomparable to avocados we can get in supermarkets.
Our breakfast usually started with a short walk in the garden and a collection of fruits ripped at the season such as avocados, papayas, and passion fruits.
The people we stayed with made for us the welcome dinner which was creole curry served with this avocado chutney. I have fallen in love with it and made it at home many times since then. Here I share the avocado chutney recipe with you.
What is avocado chutney?
Chutney originally came from India, and it stands for condiments made of vegetables, fruits, herbs, and spices. Depending on the country the selection of fruits and vegetable varies greatly.
Avocado chutney combines avocado with garlic, onion, and red chili with aromatic herbs such as coriander and mint. Enhanced with lime, salt, and black pepper this avocado chutney is spicy, aromatic and creamy in texture.
Avocado already has a creamy texture, but some people like to add more creaminess, making Avocado Crema.
Avocado
With its lime green color and dark leathery skin, avocado is the go-to ingredient when it comes to Avocado Salad, smoothies, or wraps like street tacos.
In spite of the high-calorie count, avocado is considered a superfood with nearly 20 vitamins and minerals, proteins, fiber and antioxidants, and a low glycemic index.
Mint is easy to grow herb with a fruity flavor that I love to use when making infused waters, sorbets, or mojitos. It eases digestion and relief headaches so keep this herb at your garden as it grows itself!
Cilantro known to some as coriander is- one of my favorite aromatic herbs, Its lemony flavor adds this avocado chutney a typical floral touch that I loved in this mango salad. I usually buy my large bunch of cilantro in indian shops in the center of the city. I also grow cilantro in a click and grow container as otherwise, it doesn’t grow in the pot in our climate.
How to make avocado chutney
While the typical chutney requires slow cooking of the ingredients in this case we prefer to keep all the ingredients fresh to get the most of their benefits thus using them raw. Therefore for this avocado recipe, we will be using just a sharp knife, food processor or blender to get desired buttery consistency of the paleo avocado dip.
First step – prepare the avocado
This recipe requires soft ripen avocados. So you either buy ripen avocados that are ready to be eaten or get them firm. In that case, it is better to keep them at room temperature for a few days to ripen.
There are several ways to prepare avocado, some people prefer first to peel the skin off and cut it into pieces which is a bit messy.
Another method starts with cutting the avocado lengthwise around the seed and opening it in two halves with skin on. Now you can use a spoon to scoop out the pit or use a sharp knife and gently tap the pit to twist it out. This method is less messy however requires certain practices and ripeness of avocado that allow easy separation of pit from the flash.
Second step
cut the avocado into small pieces or mash it with the fork to your desired level of chunky or smooth consistency. You can also use the food processor or blender if you like it really smooth.
Third step
Add the onions, cilantro, chili peppers, garlic, lime juice salt and black pepper and stir everything together. That’s it. The most delicious avocado chutney is ready.
How to store leftovers (and keep the avocado chutney green)
This avocado chutney tends to oxidize and turn brown if you keep it for longer. Even with the lime juice, it will eventually start to brown. The most common preservation method that keeps this avocado chutney green for several days is to store it in a food container. And here is the bizarre thing. You need to pat the avocado chutney down firmly with a spoon so it has a flat surface and add cold water on the top. Cover with the lid and store it in the fridge. When you want to use it just drain the water off the top, that’s it.
Tips for avocado chutney to be tasty
- To make this avocado chutney really tasty, use avocados that are ripened.
- salt, pepper, and fresh lime juice make wonders in seasoning the final avocado dip, so if you feel it is bland just balance it with more salt or juice.
- Use fresh lime rather than lime juice in a bottle as the flavor difference is worth it.
- Use fresh aromatic herbs instead of dried ones.
How to Use this avocado Chutney
- Serve it with regular basmati rice or this instant pot mexican rice. I also like it with flatbread like naan or curry dishes as paleo avocado dip.
- The full of flavor avocado dip can complement meat dishes such as wild game but also works well with beef, pork, and chicken.
- It pairs for any veggie stick like this Football Veggie Tray.
- Serve it with Brown or White Bread Slices to make an avocado chutney sandwich
- Avocado Mint Cilantro Chutney -can substitute store-bought pesto
Avocado chutney
Equipment
Ingredients
- 2 Avocados large , or 3 small
- 2 cloves garlic
- 1 red onion finely sliced
- Juice of 2 limes
- Salt and pepper to taste
- 2 tbsp Olive Oil Extra Virgin
- 2 red chilies Finely sliced
- Cilantro coriander
Instructions
- cut the avocado lengthwise around the seed and open it in two halves with skin on. Now you can use a spoon to scoop out the pit or use a sharp knife and gently tap the pit to twist it out.
- cut the avocado into small pieces or mash it with the fork to your desired level of chunky or smooth consistency. You can also use the food processor or blender if you like it really smooth.
- Add the onions, cilantro, chili peppers, garlic, lime juice, salt, and black pepper and stir everything together.
Video
Notes
- To make this avocado chutney really tasty, use avocados that are ripened.
- salt, pepper, and fresh lime juice make wonders in seasoning the final avocado chutney, so if you feel it is bland just balance it with more salt or juice.
- Use fresh lime rather than lime juice in a bottle as the flavor difference is worth it.
- Use fresh aromatic herbs instead of dried ones.
