Avocado Mash Recipe – Indian Green Chilli & Shallot Dip

Last Updated on 2 months by Neha Deshmukh

Avocado Mash Recipe – Indian Green Chilli & Shallot Dip

Hey everyone! I’m so excited to share this incredibly simple, yet flavourful avocado mash recipe with you. It’s a little twist on the classic guacamole, inspired by the vibrant flavours of Indian cuisine. I first made this when I was craving something fresh and spicy, and it’s been a hit ever since! It’s perfect as a quick snack, a spread for sandwiches, or even a dip for your favourite chips. Let’s get started, shall we?

Why You’ll Love This Recipe

This avocado mash isn’t your average dip. The combination of creamy avocado, pungent shallots, fiery green chillies, and bright lemon juice is just chef’s kiss. It’s ready in under 10 minutes, requires minimal effort, and is packed with flavour. Plus, it’s a fantastic way to sneak in some healthy fats!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 ripe avocado
• 2 shallots
• 1 Indian green chilli (or jalapeno)
• ½ cup (approx. 120ml) tomato, deseeded and chopped
• ½ cup (approx. 120ml) lemon juice (or juice of ¼ lime)
• Chopped fresh coriander leaves
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Avocado Selection & Ripeness

Choosing the right avocado is key. You want one that yields to gentle pressure but isn’t mushy. If it’s still firm, pop it in a paper bag with a banana or apple for a day or two to speed up ripening.

Indian Green Chilli Varieties & Heat Levels

Indian green chillies pack a punch! They vary in heat, so start with one and add more to taste. Jalapenos are a good substitute if you can’t find Indian green chillies, but they’ll have a slightly different flavour profile.

Shallot vs. Onion – Flavor Profile

I prefer shallots for this recipe because they have a milder, more delicate flavour than onions. However, if you only have onion on hand, red onion works well too – just use a little less!

The Importance of Fresh Coriander

Fresh coriander is non-negotiable! It adds such a bright, herbaceous note. Dried coriander just won’t cut it. Trust me on this one.

Ingredient Substitutions

Don’t have everything on hand? No problem!

• Lemon Juice: Lime juice works beautifully.
• Coriander: If you really dislike coriander (some people do!), a little chopped mint can add a fresh element.
• Shallots: Red onion, finely chopped.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, cut the avocado lengthwise, remove the seed, and scoop out the flesh into a bowl. Give it a good mash with a fork – don’t worry about making it perfectly smooth, a little texture is nice.
2. Now, let’s get that shallot-chilli paste going. Grind the shallots and green chilli using a mortar and pestle (my preferred method!) or a small grinder until you have a coarsely blended mixture.
3. Add the shallot-chilli mixture to the mashed avocado. Then, toss in the chopped tomato, lemon juice, and a generous handful of chopped coriander.
4. Season with salt and pepper to taste. Give everything a good mix and adjust the seasoning as needed. I like to add a little extra lemon juice for a zing!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Mash Consistency

Some like it chunky, some like it smooth. It’s totally up to you! For a smoother mash, use a potato masher or even a food processor (but be careful not to over-process).

Balancing Spice Levels

Taste as you go! Add the green chilli gradually, and remember you can always add more, but you can’t take it away.

Preventing Avocado Browning

Avocado oxidizes quickly, turning brown. To slow this down, press plastic wrap directly onto the surface of the mash. A squeeze of extra lemon juice also helps.

Making Ahead & Flavor Development

You can make this a couple of hours ahead of time. The flavours actually meld together beautifully as it sits! Just be sure to store it properly (see storage instructions below).

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

Also naturally gluten-free – perfect for everyone.

Spice Level Adjustment (Mild to Hot)

• Mild: Use half a green chilli or remove the seeds.
• Hot: Add another green chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of chilli powder for an extra kick!

Festival/Celebration Adaptations (Brunch, Parties)

For a brunch spread, serve with toasted bread or alongside scrambled eggs. For parties, it’s a fantastic dip with tortilla chips or vegetable sticks.

Serving Suggestions

This avocado mash is incredibly versatile!

• With tortilla chips
• Spread on toast
• As a sandwich filling
• With vegetable sticks
• As a topping for tacos or salads

Storage Instructions

Store leftover avocado mash in an airtight container in the refrigerator for up to 2 days. It may brown slightly, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

What is the best way to ripen an avocado quickly?

Place it in a paper bag with a banana or apple. The ethylene gas they release will speed up the ripening process.

Can I make this avocado mash ahead of time?

Yes, you can! Make it a couple of hours ahead and store it properly to prevent browning.

What can I substitute for Indian green chillies?

Jalapenos are a good substitute, but they’ll have a slightly different flavour.

Is it possible to make this dip without a mortar and pestle?

Absolutely! A small grinder or even a very finely chopped chilli will work.

What other herbs can I use besides coriander?

Mint can add a fresh element, but coriander is really the star of the show.

How can I adjust the tanginess of the avocado mash?

Add more or less lemon juice to taste.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!