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)
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 www.feastofindia.net.