Creamy Vegan Avocado Indian Chutney

Shivangi Rao

Creamy Vegan Avocado Indian Chutney

Coconut cream and avocado add richness and creaminess to this traditional condiment.

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Serves: 8
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This simple, fragrant chutney from the Mindful Indian Meals cookbook can be used on almost anything—as a dip for fries, in classic Indian dishes, on tacos, or as a spread on toast or sandwiches.

What you need:

1 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and chopped
¼ cup plain almond milk yogurt 
1 jalapeño pepper, seeded and chopped
2 tablespoons lemon juice
1 garlic clove
½ teaspoon ground cumin
¼ cup chopped fresh mint
½ teaspoon salt

What you do:

  1. Into a food processor, add all ingredients except salt, and blend until smooth. Add salt and blend again.
  2. Serve immediately or store in an airtight jar in refrigerator for up to 5 days.
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