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Vegan Creamy Avocado Indian Chutney

Vegan Creamy Avocado Indian Chutney

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

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. Season with salt and blend again.
2. Serve immediately or store in an airtight jar in refrigerator for up to 5 days.

Photo credit: Shivangi Rao

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