Indian Guacamole

Photo: Annabelle Breakey; Styling: Robyn Valarik

Toasted mustard seeds, cumin, turmeric, and coriander infuse a Mexican classic with the flavors of India--as does serving it with crispy pappadums instead of tortilla chips.

Yield: Serves 6 to 8
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 83%
  • Protein: 1.1g
  • Fat: 8.8g
  • Saturated fat: 1.1g
  • Carbohydrate: 4.5g
  • Fiber: 3.1g
  • Sodium: 99mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 ripe large avocados, halved and pitted
  • 1 tablespoon lemon juice
  • 1/2 to 1 tsp. minced Thai or serrano chile
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 2 teaspoons brown mustard seeds
  • 3/4 teaspoon cumin seeds, coarsely ground with a mortar and pestle or spice mill
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon chopped cilantro
  • Pappadums* or tortilla chips

Preparation

  1. 1. Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
  2. 2. Cook oil and mustard seeds in a small covered saucepan over medium heat until seeds pop, 1 1/2 to 3 minutes. Remove from heat, stir in remaining spices, and let stand 2 minutes. Stir spice mixture and cilantro into guacamole. Serve with pappadums.
  3. *Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.
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