Guacamole Recipe Indian Style

A creamy, garlicky guacamole made with ripe avocados, a full bulb of garlic, green chillies, and fresh coriander. Ready in about ten minutes with no cooking involved, this dip is perfect served fresh with no cooking involved, this dip is perfect served fresh with nachos on the side. Rich in healthy fats, fibre, and potassium from the avocado. Values will vary based on exact quantities used.

Course Appetizer, Snack

Cuisine mexican-indian fusion

Keyword Guacamole Recipe

Prep Time 10

Total Time 10

Servings people

Calories 253kcal

Author Puja

Equipment

Electric Chopper
Chopping Board
Knives
bowl

Ingredients

3 ripe avocados
1 small onion finely chopped
1 full bulb garlic minced (reduce quantity for a milder flavour)
2 to 3 green chillies finely chopped
A handful of coriander leaves chopped
Juice of 1 whole lemon
Salt to taste
A drizzle of olive oil

Instructions

Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl.
Mash the avocado with a fork until mostly smooth, leaving a few small chunks for texture.
Add the chopped onion, minced garlic, green chillies, and coriander leaves. Stir gently to combine.
Squeeze in the lemon juice and drizzle over the olive oil. Mix well.
Add salt to taste, mix again, and taste before adjusting seasoning.
Serve immediately with nachos on the side.

Notes

Use avocados that give slightly when pressed for the best texture and flavour.

Add the lemon juice early to slow down browning.

If the guacamole browns on top after sitting, this is natural oxidation and safe to eat; simply scrape off the top layer.

Reduce the garlic and chillies for a milder version, or add more for extra heat.

Best eaten fresh. If storing, press cling film directly onto the surface and refrigerate for up to a day.

Nutrition