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    Home Β» Recipes Β» Vegan Condiments

    Avocado Chutney

    Published: Dec 13, 2022 Β· Modified: Feb 22, 2023 Β· by Puja Verma

    Jump to Recipe Print Recipe

    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.

    Avocado chutney in a serving bowl with a spoon in it.

    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 chutney ingredients laid out separately.
    • 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 jalapeΓ±os 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.

    Avocado flesh, garlic cloves, herbs and spices in an open blender jug.

    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 onceβ€”this avocado chutney is meant to be thick and spreadable rather than runny). Taste and adjust the seasonings or consistency to your preferences.

    Avocado chutney in an open blender jug.

    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!

    Close up of avocado chutney in a bowl.

    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

    How do I prevent my avocado chutney from browning?

    Contact with air is what usually causes avocados to brown. Flatten the chutney in a container to prevent browning, and pour a thin layer of liquid like water or citrus juice over the top before storing. When you’re ready to serve it, pour the liquid off, give the chutney a stir, and enjoy!

    Can I make avocado chutney without a blender?

    A food processor is the next best option, but if you don’t have one, you can mash the avocado by hand and finely mince all other ingredients before mixing. The texture won’t be as smooth, but it will still be flavorful (and more like guacamole).

    Can I make avocado chutney ahead of time?

    Since avocado browns quickly, it’s best made fresh. If you're preparing it in advance, store it in an airtight container with plastic wrap pressed directly against the surface to minimize oxidation.

    A spoonful of avocado chutney.

    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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    Avocado chutney in a serving bowl with a spoon in it.

    Avocado Chutney

    5 from 2 votes
    Prep Time: 5 minutes mins
    Total Time: 5 minutes mins
    Serving Size: 4 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    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.

    INGREDIENTS
      

    • 1 whole avocado (large size) ripened
    • 2 cups cilantro leaves
    • 1 whole shallot
    • 3 whole serrano chilis or preferred green chili
    • 6 cloves garlic
    • 2 tablespoon lemon juice
    • 1 tablespoon cumin powder
    • 1 teaspoon sugar
    • ΒΌ teaspoon salt
    • ΒΌ cup water

    METHOD
     

    • Scoop out the flesh from the avocado. Roughly chop shallots, green chilis, and cilantro. Squeeze out the fresh juice from the lemon.
      Note: Deseed some of the green chilis before you start, if the spice level is not tolerable.
    • Toss all the ingredients into the blender or food processor.
    • Blend until it's smooth and creamy. Add water, only if needed (tbs at a time) to keep the blender moving.
    • Taste chutney and adjust seasoning or consistency, if desired.

    NOTES

    • 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.

    NUTRITION

    Calories: 347kcal | Carbohydrates: 65g | Protein: 27g | Fat: 6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 399mg | Potassium: 5334mg | Fiber: 13g | Sugar: 10g | Vitamin A: 6947IU | Vitamin C: 673mg | Calcium: 1497mg | Iron: 51mg
    Course: Condiments
    Cuisine: Indian
    Keyword: avocado chuntey, avocado chutney recipe
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Safiyah says

      February 12, 2025 at 1:45 pm

      Hi I tired this and it was delicious but after a couple of hours it turned bitter ? How can I help this ?

      Reply
      • Puja Verma says

        February 13, 2025 at 1:16 pm

        Hi Safiyah! So glad you found this recipe delicious, and I'm sorry for the later bitter taste. But to answer your question, there could be several reasons why you might have tasted bitterness. The acidity of other ingredients in the chutney could have contributed to a bitter taste, or maybe the prolonged oxidation. Next time, you can try to use fresh lemon or lime juice to counteract potential bitterness and brighten the flavor. And to minimize oxidation, store the leftover chutney in an airtight container. Also, try to select avocados that are slightly soft to the touch, with a dark purple color near the stem.

        Reply
    5 from 2 votes (2 ratings without comment)

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