Indian Style Guacamole Dip

A guacamole recipe that is quick, easy, healthy, and naturally vegan & gluten free. This particular recipe has all the ingredients that go in a classic authentic guacamole, and a few added flavorings, to make an Indian style guacamole dip.

The first time I tasted guacamole (guac) was at a family friend’s house party. Because I hadn’t ever tried this in restaurants and eateries. And I’ve to say that I was pleasantly surprised by how much I liked it.

Of-course since then I’ve tried guacamole in several other places, and even the packaged guac you get in supermarkets. But I’ve honestly never liked any of those as much as I enjoy homemade guacamole.

And since it’s really quick and simple to make, it’s never been a hassle to whip up. Plus it’s among the few healthy items that the entire family enjoys, the little one included. So that’s added motivation to make it more often.

Of-course 99% of the time we have it with chips. But hey, at-least the guac is healthy! 😀

What is Guacamole?

Guacamole is an avocado based dip / spread, originally from Mexico.

It makes for an especially great dip with chips, but can also be served as a side with tacos, quesadillas, and burritos. Or spread over toast / served with eggs & toast as an healthy addition to breakfast.

Indian Style Guacamole

The only non-negotiable thing you need to make a good guacamole is perfectly ripe avocados.

If all you do is add a pinch of salt, and a splash of lemon to mashed avocados, to balance the richness of the avocados with some acidity, you’d still have a pretty solid base version that you can indulge in.

Though of-course onions & tomatoes are popular additions. And extra virgin olive oil too.

I’ve added some ginger garlic paste, and some finely chopped green chillies as well in my recipe for an Indian twist.

Ingredients You Need

Ripe Avocados – check for ripeness by gently pressing the outside of the avocados. If there is no give, they aren’t ripe yet, if there is too much give, then they are over ripe, and the taste of the guac will be off. For a good guacamole, you need avocados that have just a little give when pressed.

Extra Virgin Olive Oil – love the flavor of this one!

Ginger Garlic Paste – homemade is the best, but you can use store-bought too. Or just use finely chopped ginger & garlic.

Chopped Veggies – chopped onions, tomatoes, green chillies

Salt – to taste

Lemon juice – optional

Chopped coriander leaves – optional

How to Make Guacamole from Scratch

1. In a bowl, mash the avocados to the desired consistency – smooth or chunky. I prefer a more smoother, more creamier consistency. You can choose to keep it more chunkier.

2. Then add in the extra virgin olive oil, ginger garlic paste, chopped green chillies & mix well.

3. Next add in the chopped onions, tomatoes, and salt & mix well.

4. Taste for seasoning and salt, and adjust if required.

5. Mix everything well and serve immediately.

Notes:

1. I personally don’t prefer the taste, but adding lemon juice to guacamole will add the acidity needed to balance the richness of avocados.
   
   
2. You can also choose to add chopped coriander leaves for that fresh boost of flavor.
   
   
3. I like a little more tomatoes than onions in my guac, but you can adjust the quantity of onions and tomatoes to suit your taste buds.
   
   
4. If you don’t have ginger garlic paste on hand, you can use fresh chopped ginger & garlic instead.
   
   
5. If you want to cut down the spice, but not skip it totally, sprinkle pepper powder instead of adding chopped green chillies to your guacamole.

How to Store Guacamole

Guacamole is best eaten right after it’s made. Because the avocados start to oxidize and turn brown once they’ve been cut and exposed to air.

Of-course adding lemon to the guacamole will help slow down this process. So if you want to prep guacamole a little ahead of time, for a party, or something like that, then definitely add in the lemon juice.

Also, it’s important to store the guacamole well, if you want to make sure it lasts and retains the bright green color.

The key here is to make sure that the air doesn’t touch it.

So if you want to store guacamole, transfer it into a glass container, cover with a plastic cling wrap, and press down the plastic wrap to squeeze out all the air pockets, so that the exposed side of the guacamole is touching the plastic wrap, and not the air.

This will control the browning to a large extent. And will help you store guacamole for a couple days in the refrigerator.

That being said, some browning is inevitable, but brown doesn’t always mean bad. You can either scrape & throw the brown parts, or mix it in with the rest, and eat the guac.

Top 2 Guacamole Mistakes to Avoid

1. Using under ripe or over ripe avocados. It’s difficult to make a good tasting guac without good ripe avocados. Because they form the base and the heart of this dip.
   
   
2. Making guacamole in advance, and not storing it well. It’s best to make the guac right before you want to eat it. If for some reason you have to make it a little ahead of time, ensure to add lemon juice in the recipe & store it in a glass container covered with plastic cling wrap, like I mentioned above.

Serving Suggestions

You can serve guacamole as a dip with chips, or as a side with tacos, quesadillas, burritos. 

And also as a spread over toast, or an accompaniment with eggs and toast, as a healthy addition to breakfast.

Find more snack recipes:

Homemade Garlic Bread Recipe

White Chocolate Chip Banana Muffins

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

Guacamole Recipe – Indian Style

quick, easy, healthy guacamole recipe for an indian style guacamole dip

5 from 5 votes

Print Pin Rate

Course: Snack

Cuisine: Mexican

Keyword: guacamole

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4

Author: Shantala Shenoy Nayak

Ingredients

• 1 avocado mashed
• 1 tsp extra virgin olive oil
• 1 tbsp ginger garlic paste
• 1 green chilli finely chopped
• ½ cup chopped onions
• ¾ cup chopped tomatoes
• ½ tsp salt
• lemon juice optional
• chopped coriander leaves optional

Instructions

• In a bowl, mash the avocados to the desired consistency – smooth or chunky. I prefer smoother, creamier consistency.
• Add in the extra virgin olive oil, ginger garlic paste, chopped green chillies, and mix well.
• Then add in the chopped onions, tomatoes, salt, and mix well.
• Taste for seasonings & salt, and adjust as needed.
• Mix well and serve immediately.
• Guacamole makes for a great creamy dip to serve with chips, spread over toast, or a side to serve along with tacos, quesadillas, and burritos.

Notes

1. The only non-negotiable ingredient to make a good guacamole is perfectly ripe avocados. Check for ripeness by gently pressing the outside of the avocados. If there is no give, they aren’t ripe yet, if there is too much give, then they are over ripe, and the taste of the guac will be off. What we need is for the avocados to have just a little give when pressed.
2. I personally don’t prefer the taste, but adding lemon juice to guacamole will add the acidity needed to balance the richness of avocados.
3. You can also choose to add chopped coriander leaves for that fresh boost of flavor.
4. I like a little more tomatoes than onions in my guac, but you can adjust the quantity of onions and tomatoes to suit your tastebuds.
5. If you don’t have ginger garlic paste on hand, add 1 teaspoon each of chopped ginger & garlic.
6. If you want to cut down the spice, but not skip it totally, sprinkle pepper powder instead of adding chopped green chillies to your guacamole.

Storing

1. It’s best to make guacamole right before you want to eat it.
2. But if for some reason you have to make it a little ahead of time, ensure to add lemon juice in the recipe & store it in a glass container, cover with plastic cling wrap, and press down the plastic cling wrap to squeeze out any air pockets, and ensure that absolutely no air is touching the exposed side of the guacamole.

I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.

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PIN RECIPE FOR LATER

Easy Guacamole Recipe with an Indian Twist