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Avocado and Coriander Chutney with bread on the side

Avocado and Coriander Chutney

Shilpi & Etienne | between2kitchens
An Indian style chutney made with avocados, fresh coriander (cilantro), green chillies, ginger-garlic and yoghurt.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dips, Sauces
Cuisine Australian, Indian
Servings 250 gram (8.8 ounce)
Calories 108 kcal

Equipment

  • food processor or stick blender

Ingredients
 
 

  • 1 avocado cut in half, flesh removed
  • 1 lemon juiced
  • 1 teaspoon garlic clove peeled and chopped
  • 1 teaspoon ginger peeled and chopped
  • ½ bunch coriander
  • 1 green chilli chopped
  • 100 gram plain yoghurt
  • salt and pepper

Instructions
 

  • Combine the avocado, coriander leaves, peeled ginger-garlic, lemon juice, chopped chilli and yoghurt.
  • Add to a food processor and mix to a smooth puree scraping down the sides if required. Season with salt and pepper and check the consistency.
  • If the chutney turns out too thick and needs to be thinned out, use lemon juice, yoghurt or water.
  • If the chutney turns out too runny, add more avocado. The riper the avocados, the smoother the chutney is.

Nutrition

Nutrition Facts
Avocado and Coriander Chutney
Amount Per Serving (40 g)
Calories 108 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 3mg1%
Sodium 54mg2%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 3g3%
Protein 2g4%
Vitamin A 172IU3%
Vitamin C 21mg25%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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