Avocado Chutney

This creamy avocado chutney comes together in 5 minutes with just a handful of fresh ingredients! Featuring bright cilantro, zesty lemon, and a kick of serranos, it makes the perfect condiment for any meal. Use it on sandwiches, as a dip for pita bread, or on the side of samosas and pakora.

Made with ripe avocado, fresh herbs, and a hint of spice, this avocado chutney is as easy as it is delicious. If you love bold flavors, try pairing it with my aloo palak for an easy weeknight dinner!

Why I Love This Recipe

In Indian cuisine, chutney is everything. It enhances dishes, adds flavor, balances spice, and so much more. This avocado chutney recipe perfectly checks all those boxes.

Made from only 9 simple ingredients (think avocados, cilantro, shallots, green chilis, and garlic), it’s creamy, tangy, and spicy. As you may be able to tell, it’s also very easy to customize, so you can pair it with just about anything!

Plus, this recipe takes less than 10 minutes to prepare. Just add everything to a food processor or blender, and enjoy a vegan, gluten-free, oil-free, and nutrient-dense condiment in no time!

Ingredient Notes

Here is a breakdown of everything you'll need to make this avocado chutney.

• Avocado: Provides a rich, creamy, and buttery taste and texture. Make sure your avocados are ripe by gently pressing them with your fingertips. They should give slightly under pressure. 
• Cilantro: Fresh cilantro gives the sauce a herbaceous, slightly lemony flavor.
• Shallot: Adds savory onion flavors with mild garlic undertones.
• Serranos: For the perfect heat level, I love to add serrano chilis!
• Garlic: Adds a punchy, zesty, and savory element that balances out the richness of the avocados.
• Lemon Juice: A touch of lemon juice adds a tart acidity that makes the chutney feel bright and fresh.
• Cumin: Provides warming, earthy, and slightly citrusy notes.
• Sugar: I recommend balancing the spice with a touch of sugar, but you can also leave it out if you prefer.

Substitutions

• Avocado: If you run out of avocados, replace them with the same volume of vegan Greek yogurt or silken tofu for a similar creamy texture.
• Cilantro: If you don’t enjoy the taste of cilantro, replace it with mint, dill, parsley, or basil.
• Shallot: Spring onions are the next best option to use in place of shallots.
• Serranos: If you are sensitive to spice, use jalapeños or hatch chilis. If you prefer more heat, leave the seeds in or use green chilis.
• Garlic: I prefer fresh garlic, but garlic powder will work in a pinch! You can also add an equivalent amount of onion powder.
• Lemon Juice: Feel free to use the same amount of fresh lime juice here!
• Cumin: You can also add coriander or replace the cumin with coriander. You can also experiment with spices like fresh ginger, mustard powder, turmeric, fenugreek, asafoetida, or chaat masala.

How to Make

Making this avocado chutney is so easy! Just follow my tips and tricks for the best results.

Preparation

Rinse the cilantro thoroughly to remove any dirt or grit, then pat it dry with a paper towel. Cut open the avocado and scoop out the flesh. Roughly chop the shallots, chilis, and cilantro, and squeeze out the fresh juice from the lemon.

Assembly

Step 1
Toss all of the ingredients into a small blender or food processor. To help with blending, start with the softest ingredients (avocado and lemon juice) at the bottom, and place firmer ingredients like shallots and chilis on top.

Step 2
Blend until the mixture is smooth and creamy. Add water one tablespoon at a time to keep the blender moving (avoid adding too much liquid at once—this avocado chutney is meant to be thick and spreadable rather than runny). Taste and adjust the seasonings or consistency to your preferences.

Expert Tip

Balancing the fat, acid, and heat is the key to a smooth, flavorful avocado chutney. Avocado provides a rich and creamy base, but it can taste bland without enough acidity or spice.

Adding fresh lemon juice brightens the flavor and prevents oxidation, keeping your chutney vibrant green. For the best texture, blend in short pulses instead of one long blend (this prevents over-processing and keeps the chutney light and fresh). And for a deeper, more complex flavor, let the chutney rest for 10-15 minutes before serving.

Serving Suggestions

After your chutney is blended and ready to go, it’s best served alongside Indian recipes like masala puri, Punjabi chole, and samosa chaat.

You can also use it as a sandwich or burger spread, a dip for pita chips, veggie sticks, and tortilla chips, or a topping for green enchiladas!

Recipe Tips

• Ripe Avocados: Using ripe avocados is a must if you want a creamy, rich, and flavorful chutney. If you have to wait a day for them to ripen, just do it!
• Blend in Pulses: Instead of blending continuously, use short pulses to prevent over-processing. This helps maintain a light, airy texture rather than turning the chutney into a dense puree.
• Add Liquid Slowly: Only add water as needed to get the blender moving. Too much liquid will thin out the chutney, making it runny instead of creamy.

Frequently Asked Questions

Storing

If you have extra avocado chutney, you can store it for later! Just follow these storage tips.

• Fridge: Avocado chutney should be stored in an airtight container in the refrigerator. To keep it from browning, press a layer of plastic wrap directly on the surface before sealing the lid. It stays fresh for up to 2-3 days but is best eaten within 24 hours.
• Freezer: It's best not to freeze avocados, but if needed, add the chutney to a freezer-safe bag and squeeze out the air. You can also store it in an airtight container with a drizzle of lemon juice to preserve its freshness.
• Thaw: Thaw the chutney in the fridge overnight, stir, and enjoy as usual! You can add a squeeze of lemon juice to brighten it up again.

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