This mint avocado chutney recipe has captured my heart and tastebuds, what a punch of flavour and will give any meal, or snack, LIFE.
To be honest, I didn’t intend to create this, what I’m calling nothing short of a superb condiment, this chutney. Like all great things, it happened, sort of, by accident.
I was concerned about what else to do with my “almost too ripe and need to throw out” avocadoes, and way more mint than I can use for just mojitos.
Mint chutney is nothing new, it’s made in South Asian households all the time, and to be frank, I was never a huge fan. However, they have grown on me, as of recent. Using my known knowledge of what a classic mint chutney tastes like, I wondered if using my aging avocadoes would work with that. If it didn’t, well they were going to spoil in a day anyways.
Long story short, I added them both together and it is something that will become a regular chutney or sauce over here now.
That day, I was making chicken and it was perfect with that. I immediately thought of roast lamb and potatoes with this, as well as baked pita, or even just some warm fresh rice. There are so many possibilities when you have a really great sauce/chutney. What you can pair it with, really makes the dish come alive.
Let’s be honest for a second…
You can be a so-so cook, but if you make a killer sauce/chutney, it will amp up any dish.
I definitely finished the rest as a snack with some tortilla chips, the next day.
Of note: The only downside, because of the avocadoes, I wouldn’t recommend keeping it any more than a day (no one likes brown guacamole, the same rule applies here).
Mint Avocado Chutney
- Handy chopper or food processor
- 1 tbsp olive oil
- 1 avocado
- 1 handful fresh mint leaves
- 2 cloves garlic
- salt to taste
- 1/4 onion
- 1/2 green jalepeno or green chillies (but watch how much heat)
- 1/2 handful fresh cilantro
- squeeze lime juice
- Add all your ingredients in a handy chopper (of good quality) or food processor and blend away.
- Blend to a creamy consistency, if needed add a teaspoon of water to make it come together (if looking too dry), but no more. It's better to add a little bit more olive oil after that, if desired.
- Scoop into a bowl and serve with lamb, fish, chicken, or rice, or eat as a dip with pita chips.
So DANG good!