Creamy Cilantro Chutney / Avocado Chutney (Edit recipe)

This is my go-to chutney all months of the year. I use it with tacos, burgers, with fries, on sandwiches, literally anything. It is creamy, nutrient dense (especially if making avocado chutney) and a great source of healthy fats. It’s also Whole30 compatible.

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	35
Fat:	2 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	184 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Shivangi Rao

View original recipe

Serves: 6-8

Ingredients

1 cup Cilantro, of, chopped
.25 cup Mint Leaves, chopped (optional)
2 Tbsp Lemon Juice
1 clove Garlic
.25 cup Coconut Cream, full fat (or full fat yogurt if not doing Whole30)
.5 tsp Ground Cumin, ground
.5 tsp Salt
1 Jalapeño, chopped (remove seeds for less heat)
1 Avocado, ripe (optional, to make it avocado chutney)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put all ingredients into a blender.
Blend until smooth and creamy. Adjust salt and spice as needed.
Serve with any dish as a versatile dipping sauce or dressing!

Notes

Note: Store in the refrigerator for up to a week. Since it has coconut cream in it, it may solidify in the fridge. Before using, either leave it out for an hour to soften or heat it up in the microwave for 10 seconds before serving!