Pickles/Powders/Chutneys / Salads


guacamole dip

This Mexican dip is so versatile. You can use it in place of butter in a sandwich, as a dip for chips and tacos, as a salad dressing or even to simply lick at on its own! It is healthy, flavoursome, simple to put together and finger-licking good! I made this most recently when a prepared a simple Mexican themed dinner a fortnight ago. Well, the Chili and this dip were the only two Mexican elements in the dinner, but we’ll keep it fancy-sounding and called it a Mexican dinner, shall we?

The first time I heard of guacamole was during a New Year’s Eve meet up at my cousin’s place in Bangalore. Her husband travels a lot on work and learns some simple dish from their cuisine to make back home. He’s as interested in cooking as my cousin isn’t. So basically, it’s well balanced there. He was pounding away at a chunky greenish mass in the kitchen and I got all curious. “Give me five minutes and you can have a bit of this tasty goodness,” he said.

A few minutes later, it was silly silence from the usually-talkative me as I licked away fingertip after fingertip of the guacamole. His version was the traditional hand-pounded one. While I chose to whizz it once in the mixer-grinder for a smooth dip, since I was trying to get my son to eat it too. If you’ve got an avocado or two in your refrigerator, don’t miss this one for anything!



Guacamole dip



Ripe avocado – 2

Lemon juice – 2 tbsp

Garlic – 1-2 cloves

Green chilli -1 (I used half of a small one since my two year old was eating it too)

Coriander leaves – a handful or two

Tomato – 1 small, finely chopped




Remove the skin and pits of the avocadoes and cut it up into large chunks

Whizz the avocadoes in a mixer jar/blender along with the rest of the ingredients, except the tomatoes

Taste and adjust the salt and lemon juice

Your guacamole dip is ready!



You can keep the guacamole more traditional by simply mashing up all the ingredients instead of churning it into a smooth paste

If you do not plan to serve it right away, place the guacamole in an airtight container along with the avocado pit and refrigerate. I tried this and it worked. Alternatively, try this tip from The Huffington post: pack it down tight in an airtight box and pour an inch of water on top. Before serving, just pour off the water.


4 thoughts on “Guacamole  

  1. Pingback: Mexican Chili (basic veg version) | foodiliciousnan

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