Full of nutrients, tasty cilantro avocado chutney is the fusion of dhaniya (cilantro) chutney and guacamole.
- Cilantro – 1/2 a bunch
- Avocado – 1 medium ripe
- Lemon – 1
- Salt – 1/2 tsp
- Green Chili – 1
- Wash and chop cilantro and green chili.
- Peel and get the seed out of avocado.
- In a blender, blend cilantro, green chilli, avocado, lemon juice and salt for about 1 minute until the chutney is smooth. We can add more lemon juice if the paste become too thick for the mixture to blend.
- Cilantro avocado chutney can be eaten with rice during meals or with chips or roti. It can be stored in refrigerator for few days. We can avoid green chillies if kids are being served.