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Avocado Chutney

Sheena Omana Narayanan
10 minutes
Prep Time
10 minutes
Cook Time
3 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Blending
  • Sauteeing
  • Condiments
  • Healthy

Ingredients Serving: 3

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


  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.

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