top of page

Avocado Cilantro Chutney

Chutney is a sauce or condiment in every South Asian household. It's a staple side dipping sauce for many of our main dishes or appetizers. My Avocado Cilantro Chutney is a spin off the traditional "Hari Chutney." Hari meaning Green and Chutney meaning Sauce. This classic chutney is great to use in marinades, yogurt raitas and plain with a side of samosas.

So here's my take on the classic with of course, that Millennial Twist!


Makes about 10oz.

  • 5 cloves garlic

  • 4 to 6 Thai Green Chilies (dependent on spice level)

  • 1 bunch cilantro

  • 1/2 avocado (optional)

  • 1/2 lemon juice

  • 1/2 tsp cumin seeds

  • Pinch of Salt

  • 2/3 c. Water

Method: Blend all the ingredients in a blender. Store in a glass jar in the fridge for 2 weeks. If you're making it without Avocado, it will last 3 to 4 weeks.

Tips: 1/2 bunch of mint may be added but lasts only a week due to mint going bad quick. Uses: Enjoy with Samosas or Shami Kebabs. Mix a tsp into whipped yogurt to make a raita. Marinate chicken using a tbsp mixed with a little cream and grill to make Malai Boti.

Recent Posts
bottom of page