Guacamole, Sí Señora

The Aztec people of ancient Mexico were the first to create their avocado dip, which became a popular American dip.  My recipe is a delicious California concoction.

Guacamole Dip (Guacamole ki Chutney)

Serves 6

 5 large ripe Haas avocadoes
Juice of 1 large lime
Salt to taste
1 medium Serrano chili pepper, chopped fine
1 medium onion, chopped fine
1 medium garlic clove, peeled and chopped fine
½  cup fresh cilantro leaves, chopped fine

Cut the avocadoes in half and discard the seeds.  With a spoon scoop out the flesh and save in a bowl.  Add juice of ½ lime and mix thoroughly to prevent browning.  Add salt, Serrano chili, onion, garlic, cilantro leaves and juice of ½ lime and mix thoroughly.  Serve immediately with your favorite tortilla chips.


Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at


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