This chutney is a mash up of green chutney / cilantro chutney and coconut coriander chutney. Ripe avocados gives it a lush, creamy texture. The addition of coconut with avocado gives an extra kick of flavor.
It’s quickly become a favorite recipe in my house and I hope you enjoy this Indian style avocado chutney too.
Why You Will Love This Recipe
- No cook: Ready in five minutes with minimal prep needed
- Versatile chutney – can be made thinner as a sauce as well and with substitutions
- Vegetarian, gluten-free with a vegan option
Just a few, simple ingredients are needed for this recipe.
Avocado – Creamy avocados are the main ingredient. Make sure they are ripe.
Fresh Cilantro – Used commonly in green Indian chutneys. Adds a freshness of flavor. Chop off the bottoms and wash. I always use fresh coriander leaves and tender stalks as they have flavor and blend easily.
Coconut powder – key ingredient that makes this chutney SO delicious! You can alternatively use fresh coconut as a substitute.
Green chili – Adjust the amount according to your preference for heat and also the spiciness of the chili itself! Start with one and work up by half a green chili at a time. I have found using too many green chillies at once can be overpowering.
Note: can substitute jalapeno or black pepper if you don’t have green chilies on hand
Garlic: Just peel and the cloves it is ready to go.
Red onion: I used some red onions for depth of flavor.
Spices – sugar and salt is all that is needed.
Lemon juice – I used fresh squeezed. Feel free to substitute with lime juice if that is what you have on hand. We are just looking for a little tang and preservative.
If you have a few sprigs of mint on hand, add in some mint leaves for freshness.
This works great as an avocado chutney for dosa. You can even add an additional 1-3 tablespoons of coconut powder.
Add in a little sour cream or yogurt for tang. I especially like to do this for Indian Mexican fusion dishes like Pav Bhaji Nachos, Tandoori Paneer Tacos or Jalapeno Paneer Tacos.
Making Avocado Chutney
Place cilantro, garlic cloves, lemon juice, green chili, salt, and sugar in blender or food processor. Blend.
Add avocado and coconut powder. Blend again into a smooth paste.
If you’d like a thinner consistency add 1 tablespoon of water at a time and blend to get to the consistency you prefer.
This will become your go-to chutney since it can be served as chutney with the usual Indian dishes such as chaats, khaman, idli, dosa etc. or in a variety of other ways:
- As chutney
- With tortilla chips
- As avocado toaste
- Avocado chutney grilled cheese
Store leftover chutney in an airtight container in the fridge for about 3 days. The quicker you use it, the better as avocados tend to begin to brown quickly.
Make extra and freeze it! You can freeze in:
- freezer safe container
- Freezer-safe bag
- Ice cube trays – this makes it easy to pop out cubes as you need them. You will have smaller serving sizes ready to go when you get a samosa craving!
Make it? Please leave a review or tag/message me on Instagram @some_indian_girl
Creamy Avocado Chutney In 10 Minutes
- 1 Blender
- 1 knife
- 1 cup cilantro packed, with stems (cut very tough ends), tender stalks ok
- 3 cloves garlic 12g
- 1 green chili can substitute jalapeno
- 2 tbsp lemon juice
- 1 small onion 80g, ½ cup roughly chopped
- 1 tsp salt
- 1 tsp sugar
- 2 avocado ripe, 275g cored and peeled
- ½ cup coconut powder
- Place cilantro, garlic cloves, lemon juice, green chili, salt, and sugar in blender or food processor. Blend.
- Add avocado and coconut powder. Blend again into a smooth consistency.
- If you'd like a thinner consistency add 1 tablespoon of water at a time and blend to get to the consistency you prefer.
1 thought on “Avocado Chutney”
Looks great . 👌