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

Avocado Dip (Chutney-Inspired)

5 from 2 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serving Size: 10 ounces
Author Puja Verma
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DESCRIPTION

This creamy avocado dip is my go-to when I want something fresh, herby, and ridiculously easy. It blends the silky richness of avocado with the bright chutney flavors I grew up loving - cilantro, lemon, chili, and a little cumin to wake everything up. I love that it’s done in 5 minutes and works as a dip, spread, drizzle, or dressing depending on my mood. It’s smoother than guacamole, more flavorful than classic green chutney, and honestly one of the most versatile dips in my kitchen. Perfect for tacos, veggies, wraps, bowls… or just eating straight off a spoon.

EQUIPMENT

INGREDIENTS
  

  • 1 whole avocado (large size) ripened
  • 2 cups cilantro leaves
  • 1 whole shallot
  • 3 whole serrano chilis (green) deseed for less heat
  • 6 cloves garlic peeled
  • 2 tablespoon lemon juice
  • 1 tablespoon cumin powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ cup water

METHOD
 

Prep

  • Thoroughly rinse the cilantro leaves and serrano chilis under cold water. Gently pat dry the cilantro leaves with a kitchen towel or spin them in a salad spinner. Remove the stems from the chili.
    Note: If you prefer a milder dip, carefully slice the serrano chilis in half lengthwise. Use the tip of a spoon to scrape out the seeds and white membranes. Discard the seeds and membrane.
  • Peel and roughly chop the shallot. Peel the 6 cloves of garlic.
  • Slice the avocado in half, remove the pit, and use a spoon to scoop out the flesh into a small bowl.
  • Lastly, squeeze out the lemon juice using a citrus squeezer until you have 2 tablespoons.

Blend

  • Layer the ingredients from soft/wet to firm/dry into the blender to help the blades move efficiently.
  • Place the following ingredients in the following order: lemon juice, water, avocado, cilantro, chili, garlic, shallots, and then all the dry seasonings.
  • Secure the lid and blend on medium speed until smooth and creamy. Stop and scrape down the sides if necessary.

Taste and Adjust

  • Scoop out a small amount of the dip and taste test. Adjust seasoning, if needed.
  • Add water 1 tablespoon at a time only to adjust consistency - the dip should stay thick and lush.

Serve

  • Serve immediately with your favorite veggie sticks, chips, or layer over your tacos, wraps, and bowls!

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: 139kcal | Carbohydrates: 26g | Protein: 11g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 160mg | Potassium: 2135mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2776IU | Vitamin C: 270mg | Calcium: 599mg | Iron: 21mg
Course: Condiments, Dip, Sauce, Side Dish, Snack, Spread
Cuisine: American, Fushion, Indian-inspired, vegan
Keyword: avocado chutney recipe, avocado cilantro dip, avocado dip, avocado sauce, blender avocado dip, creamy avocado dip, healthy vegan dip, vegan appetizer
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