This easy avocado chutney is a must-have condiment when you’re trying to make healthy snacks. If you’re looking for a very quick green chutney for your chaats and sandwiches, this is the recipe you may not want to miss!
Why you’ll love this chutney
This is my go-to chutney when I’m making chaats, Indian salads, or sandwiches. Also when I’m craving something that’s creamy and spicy and also healthy, this avocado chutney saves the day! Lots of goodness from heart-healthy avocado, olive oil and the abundance of herbs make this green chutney recipe one of the healthiest.
avocado – Choose well-ripened ones. Just one is enough to make a cup of this amazing sauce
a LOT of mint and cilantro/ coriander leaves – 1/2 cup each for the refreshing flavors
garlic and lemon juice – avocado with garlic and lemon, always a winning combination
green chilies – for that spicy edge
Himalayan pink salt – for added flavor
olive oil – to bring it all together to a happy, healthy, saucy ending.
How to choose (buy) ripe avocados
When you buy avocados, choose the ones with the stem attached. Ripe avocados are very dark green (almost black) in color on the outside and light green inside. They should be firm but should yield slightly when you apply pressure near the stem. If they are ripe but you’re not using them right away, store them in the refrigerator.
If you buy green ones, leave them on the kitchen counter until they ripen. They would take about 1 to 2 days to ripen. If you want to use them earlier, store them in a paper bag with ripe fruits.
An avocado that is mushy or dented on the outside is most probably spoilt.
How to make avocado chutney
This vegan avocado chutney is SO EASY to make. Just throw the ingredients into the food processor and blend. You can blend until it is smooth and creamy or leave it chunky with little bits of herbs still visible. I prefer the second one, but it is totally up to you! Store in the refrigerator until ready to use.
- Add a 1/2-inch piece of ginger for added “chutney” flavor.
- Add 1/2 teaspoon of lemon zest for more citrus flavor.
- If you have only mint or cilantro, feel free to double the amount of the herb you have.
- If you’re using the chutney for chaat or salad, add 1/2 teaspoon of chaat masala. (adjust salt accordingly since chaat masala has salt)
Another bonus point: since this avocado chaat chutney is DAIRY-FREE, it keeps well and can be refrigerated for even a week. The lemon juice helps the chutney stay FRESH and GREEN, too! When you have an abundance of avocados, just double or triple this sauce and store it for different recipes.
What to serve this chaat chutney with
- Replace (half or all of) the dressing with this creamy green chutney in chana salad or lentil cilantro salad.
- Tastes great with tandoori chicken or tandoori cauliflower.
- Serve with coconut cauliflower rice for a low carb vegan meal.
- Drizzle on chaats and sandwiches.
- Spread on your toast or sandwich.
- Dip vegetable sticks or chips in this creamy sauce for a QUICK VEGAN SNACK.
- Sometimes I serve this green sauce as an additional dip for my popular appetizers- crispy quinoa patties, simple fish cakes or fried prawns.
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