Avocado Chutney

Avocado chutney is a quick and easy sauce that’s ready in under 10 minutes! Use it on sandwiches and wraps, as a dip for pita bread, or on the side of samosas and pakora. Made from creamy avocados, fresh vegetables, and spices, this recipe will soon be a staple in your household!

Why you’ll love this recipe

• Simple ingredients: Only 9 simple ingredients are needed to make avocado chutney. 
• Quick & easy: This recipe comes together in less than 10 minutes. Just add everything to a food processor or blender, and you’ll be done before you know it.
• Versatile: Use avocado chutney as a dip, spread, dressing, or sauce. There are so many versatile and creative ways it will enhance your favorite recipes.
• Healthy: Vegan, gluten-free, oil-free, and nutrient-dense, avocado chutney is a powerhouse when it comes to health benefits.

What is avocado chutney?

In Indian cuisine, chutney is everything! It’s used to enhance dishes, add flavor, balance spice, and so much more. This avocado chutney recipe fills that role perfectly.

Made from avocados, cilantro, shallot, green chilis, garlic, lemon juice, and a touch of cumin, it’s creamy, tangy, and spicy. As you may be able to tell, it’s also very easily customized, so you can pair it with just about anything!

Don’t think avocado chutney is limited to only Indian cooking either! Since it’s relatively similar to Mexican guacamole, it goes well with tortilla chips, burritos, or even enchiladas!

Is it vegan?

Avocado chutney is a naturally vegan condiment made with no animal products, so rest assured you can eat as much as you please! It’s also gluten-free and oil-free, and it can easily be made without sugar.

Ingredients & Substitutions

• 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 fresh, herbaceous, and lemony flavor. If you don’t enjoy the taste of cilantro, replace it with mint, dill, parsley, or basil. 
• Shallot: Adds savory onion flavors with mild garlic undertones. Spring onions are the next best option to use in place of shallots.
• Serranos: For the perfect level of heat, I love to add serrano chilis. If you are sensitive to spice, use jalapeños or hatch chilis. If you’d prefer more heat, leave the seeds in or use green chilis.
• Garlic: Adds a punchy, zesty, and savory element that balances out the richness of the avocados. I prefer fresh garlic, but garlic powder will also work!
• Lemon juice: Add either lemon juice or lime juice for a tart acidity that makes the chutney feel bright and fresh.
• Cumin: Provides warm, earthy, and slightly citrusy notes that pair well with the other ingredients. You can also add coriander, or replace the cumin with coriander.
• Sugar: I recommend balancing the spice with a touch of sugar, but you can also leave it out if you prefer.
• Salt: Add a pinch to enhance the flavors of the other ingredients.
• Water: To thin the avocado chutney if need be. You can also use coconut milk for a creamier consistency.

Instructions

• Step 1: Cut open the avocado and scoop out the flesh. Roughly chop the shallots, green chilis, and cilantro, and squeeze out the fresh juice from the lemon. Toss all of the ingredients into a small blender or food processor.

• Step 2: Blend until the mixture is smooth and creamy. If necessary, add water one tablespoon at a time to keep the blender moving. Taste your avocado chutney, and adjust the seasonings or consistency to your preferences.

How to use avocado chutney

After your chutney is blended and ready to go, it’s best served alongside recipes like these:

• Masala puri
• Aloo palak
• Punjabi chole
• Samosa chaat
• Green enchiladas

You can also use it as a sandwich and burger spread, or a dip for pita chips, veggie sticks, tortilla chips, and whatever else you can think of!

Storage

If you have extra avocado chutney, follow these storage tips:

• Fridge: Transfer to an airtight container and keep it in the fridge for up to 3 days.
• Freezer: Add the chutney to a freezer-safe bag and squeeze out all of the air. If stored this way, it should last up to 3 months in the freezer.
• Thaw: Thaw the chutney in the fridge overnight, stir, and enjoy as usual!

Variations

• Sugar-free: If you prefer no sweet flavor, make your avocado chutney without sugar.
• Spice level: Try adding habaneros for an extra spicy version. Add hatch chilis or jalapeños for a milder option.
• Chunky: For a chunky version of this avocado chutney, finely chop the vegetables and mash the avocado with a fork instead of blending it.
• Spice combinations: In addition to cumin, experiment with other spices like coriander, fresh ginger, mustard powder, turmeric, fenugreek, asafoetida, or chaat masala.

Top tips

• Fresh ingredients: Since this recipe is raw and there aren’t many ingredients, it’s important to choose fresh, high-quality produce and spices.
• 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!
• Add liquid slowly: If you add water too quickly, you run the risk of your chutney turning out too runny. Add small amounts at a time, and gradually increase the water as needed. 

FAQ

Similar Recipes

If you enjoyed this avocado chutney recipe, you need to try some of my favorite sauces like these:

• Garlic chutney: A spicy Indian condiment made from only 7 ingredients.
• Green chutney: Made from a base of cilantro, garlic, chilis, and peanuts.
• Tamarind chutney: Full of sweet, tangy, and lightly spiced flavors.
• Sriracha aioli: Creamy, zesty, and spicy sauce made dairy-free.