Avocado Chutney | How to make Avocado Chutney

By Sheena Omana Narayanan  |  27th Sep 2016  |  
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  • Avocado Chutney, How to make Avocado Chutney
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About Avocado Chutney Recipe

Avocado is loaded with Heart-Healthy Monounsaturated Fatty Acids. Was wondering how to use it in different form. Usually people make a dip to eat with Nachos, Fajita or Chicken. I gave a twist to my recipe and give an indian twist to eat with paratha.

Avocado Chutney is one dish which makes its accompaniments tastier. With the right mix of flavours, Avocado Chutney has always been everyone's favourite. This recipe by Sheena Omana Narayanan is the perfect one to try at home for your family. The Avocado Chutney recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Avocado Chutney is 10 minutes and the time taken for cooking is 10 minutes. This is recipe of Avocado Chutney is perfect to serve 3 people. Avocado Chutney is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Avocado Chutney. So do try it next time and share your experience of cooking Avocado Chutney by commenting on this page below!

Avocado Chutney

Ingredients to make Avocado Chutney

  • avocado - 3 ripe ones
  • spring onion 4-5 strings
  • cumin seeds - 1 tsp
  • Roasted Gram - 1 tbsp
  • Green Chilies - 3
  • mint leaves 5-6 leaves
  • garlic - 2 cloves
  • tamarind or tomato or lemon a bit (As per taste)
  • oil to fry
  • Chop red onions (Madras onion) 1 big or 2 small
  • green chillies 1 - 2
  • Chopped spring onion a few
  • Chopped mint - 1/2 bunch

How to make Avocado Chutney

  1. Heat oil (I have used Olive oil) in a pan, add cumin seeds and allow it to splutter. Add roasted gram, roast for 2 minutes and then add onion, green chilies, garlic, mint leaves, spring onion and a little tamarind. Fry until it turns pink in color.
  2. Using your knife, cut around the seed and twist, which will separate them into two halves. Using a spoon scoop out the flesh.
  3. Roughly chop the flesh and add it to the sauteed onion and tomato mixture. (Please do not pre-cut avocado. they may turn brown due to oxidation).
  4. Once done, let it cool a bit. Grind it coarsely all together. Do not make a fine paste. Serve.

My Tip:

Tempering with mustard seeds is optional. Avocado turns brown when comes in contact with oxygen, so finish it off the same day or tightly cover with a plastic wrap as soon you grind and refrigerate.

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