Creamy Vegan Avocado Indian Chutney

This simple, fragrant chutney from the Mindful Indian Meals cookbook can be used on almost anything—as a dip for fries, in classic Indian dishes, on tacos, or as a spread on toast or sandwiches.

What you need:

1 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and chopped
¼ cup plain almond milk yogurt 
1 jalapeño pepper, seeded and chopped
2 tablespoons lemon juice
1 garlic clove
½ teaspoon ground cumin
¼ cup chopped fresh mint
½ teaspoon salt

What you do:

  1. Into a food processor, add all ingredients except salt, and blend until smooth. Add salt and blend again.
  2. Serve immediately or store in an airtight jar in refrigerator for up to 5 days.
For more vegan recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Photo credit: Shivangi Rao