Adding avocado to chutney has long been a secret of mine for creating a luscious, creamy chutney. I’ve served this many times and remember stunning an Indian chef friend who couldn’t figure out how I got such an amazing texture. Try making this chutney instead of the traditional cilantro chutney, and you will not be disappointed.
Serve this chutney with Indian snacks like batata vada, onion pakora, paneer pakora, or sabudana vada. Not only is this chutney great in place of the standard green chutney, but it also works well in place of pesto or as a salad dressing. I often use it on sandwiches or thin it with olive oil to make a dressing.
Avocado – aside from the avocado, this is a standard cilantro chutney. Avocado gives it a creamy richness and a texture unlike any other chutney.
Chili – spicy chili is important since there are so few ingredients. Add as much spice as you can handle.
- With the avocado, this one can tolerate more water than other chutneys without becoming too watery, so it is extremely forgiving.
- You can always add more spice, so start with less chili and add more as needed.
- Adjust to your tastes – make it more or less spicy, more or less garlicky, or more or less sour.
- Add ginger and cumin, remove garlic, and add dried red chilies instead of green chilies. Add onions: green onions and scallions both work well. Add a touch of honey or sugar for a slightly sweet chutney.
This chutney refrigerates well for up to 4 days and freezes for up to 3 months. Defrost frozen chutney by moving it to the refrigerator the day before or putting it in a watertight container in a lukewarm water bath.
Avocado Cilantro Chutney
- ½ cup cilantro leaves and stems
- 1 small avocado
- 1 green chili
- ¼ tsp salt or to taste
- ½ tsp granulated garlic
- 1 Tbsp lemon juice
- ¼ cup water as needed
- Combine all ingredients in a blender.
- Blend until smooth, adding water if needed to get the blender going.