Scroll down for our 7 best guacamole recipes, one more exciting than the other.The first time I fell in love with avocados was all thanks to guacamole. No, not because of that overblown avocado toast trend (sorry Instagram). Guacamole is addictively creamy and yet chunky, plus the perfect topping for just about anything - even a hot toast. While traditional Mexican recipes involve some combination of mashed avocado, chopped onion, a splash of lemon juice, salt and pepper; longtime guacamole aficionados know that there’s nothing wrong with a little extra seasoning. It just makes us love this versatile dip even more!As you spruce it up with delicious add-ons, it only gets better and better. Try a tropical fruit guacamole with mango and pineapple and pretend you’re in the tropics. For your upcoming party, throw in some tequila, a handful of pomegranate seeds (and keep it off the kiddy table). Can’t choose what you love more - guac or hummus? Why pick? Start by making hummus, then add guacamole ingredients, mix well and dig in. Think bacon and cheese make everything taste better? Try your hand at making a decadent guacamole dip featuring crumbled bacon and chunks of cheese, or add some oomph to classic guac with chunks of tart grapefruit. It may sound like an odd combination at first, but it’s actually a great party starter. You can also go desi by adding ginger, curry powder, honey, lime zest and cayenne pepper for a West meets East variation.Seriously, guacamole is like the dip of endless possibilities. Here are 7 guacamole recipes that will blow your mind. Did we mention they are downright divine?1. Traditional Guacamole
Recipe by Chef Vicky RatnaniGot 10 minutes to spare? Spice up your menu with this traditional creamy avocado dip, and get ready to bask in the glory of your next get together. Chef Subrata Debnath, Executive Chef of Vivanta by Taj, Gurgaon suggests, “Serve guacamole as soon as you make it. Since the main ingredient is avocado, it doesn’t keep well as it turns brown very quickly. Serve at room temperature."
2. Japanese Inspired Guacamole
Recipe by Chef Seikh Wasim Reja, Sous Chef of Shangri-La Hotel, BengaluruIngredients:
1 Avocado
1 ml Lemon Juice
2 gm Salt
5 ml Rice Wine Vinegar
3 gm Japanese Mirin
3 ml Soy Sauce
1 gm Wasabi Powder
1 gm Fresh Ginger (minced)
1 gm Sesame Seeds (toasted)
2 gm Scallion (finely chopped)
2 gm Daikon (diced)Method:1. Cut the avocado in half and remove the seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
2. Using a fork, roughly mash the avocado. Note: Don’t overdo it, as the guacamole should be slightly chunky.
3. Take a saucepan, and add mirin and soy sauce and bring to boil. Then empty the pan and allow to cool.
4. In another bowl, mix all the ingredients and add the mashed avocado, soy sauce and mirin as well.
5. Mix well, garnish with sesame seeds and serve cold.3. Zingy Guacamole
Recipe by Chef PadduIt only takes 15 minutes to make this pungent Mexican dip, with added flavours for that extra zing.4. Indianised Guacamole
Recipe by Chef Seikh Wasim Reja, Sous Chef of Shangri-La Hotel, BengaluruIngredients:
1 Avocado
5 ml Lemon Juice
2 gm SaltFor Tempering:
10 gm Onion (chopped)
10 ml Mustard Oil
3 gm Coriander Powder
4 gm Garlic (minced)
1 gm Green Chilli (chopped)
3 gm Cumin Powder
2 gm Garam Masala
1 gm Coriander (chopped)Method:
1. Cut the avocado in half and remove the seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
2. Using a fork, roughly mash the avocado. Note: Don’t overdo it, as the guacamole should be slightly chunky.
3. Add a dash of salt and lemon juice.
4. Heat mustard oil in a small pan on medium heat. Once the oil is hot, add garlic and green chilli. Sauté for a minute and then add onion.
5. When the onion turns light brown in colour, add cumin, coriander and garam masala. Cook until the raw flavour goes.
6. Remove from pan and allow to cool. Add mashed avocado to the mix, garnish with coriander leaves and voila.
5. Guacamole with 6 Topping Variants
Recipe by Chef Prem K Pogakula, Executive Sous Chef of The Imperial Hotel, DelhiIngredients:
½ red onion (finely chopped)
1- fresh green chillies, finely chopped
1 tsp Salt and Pepper
3 Ripe Avocados
Juice of 1-2 limes
50gms Fresh Coriander (chopped)
1 Ripe Tomato (peeled, deseeded and chopped)Method:
1. Put a half of the onion and half the chilli and salt in a pestle and mortar and mash.
2. Cut open avocados, remove the stones and scoop out the flesh into the large bowl.
3. Roughly mash the flesh with a fork, add half the lime juice as you go.
4. Stir in the rest of the lime juice and chilies, coriander, red onion and tomato.
5. Season with black pepper and salt.Spruce it up with the following toppings:1. Fennel, orange and caramelized onion
2. Roasted red pepper and ginger
3. Roasted corn
4. Toasted sesame seeds and parmesan
5. Peanuts and bacon
6. Coriander and onion seeds
6. Mexican Guacamole Recipe
Recipe by Chef Subrata Debnath, Executive Chef of Vivanta by Taj, GurgaonIngredients:
3 Ripe Avocados
¾ cup Ripe Tomato (finely chopped)
2 serrano Mexican Chilies or Jalapenos
3 tablespoons of Onion (finely chopped)
3 tablespoons of coriander leaves (chopped)
Salt to tasteMethod:
1. Remove the flesh of the avocados, and mash using the back of a fork.
2. In another bowl, add the other ingredients and mix until you have a smooth paste.
3. Then add the mashed avocado. Grind until slightly chunky, and serve cold.
7.Sweet Pea Guacamole:
Recipe by Caroline J. Beck via Zester Daily and Reuters Media ExpressIn case you don’t want to spend a lot of moolah on avocados, switch to sweet peas. Fresh or frozen, they make for a delicious alternative when made a little creamier. Taste it, and you’ll be hard pressed to name the main ingredient. Seriously, the flavour is that fantastic. And that’s not even the best part… Sweet pea guacamole doesn’t turn that nasty brownish colour like avocados do when they oxidize, so you can make it a few days before the party and it will taste and look just as fresh.
Image Credits : Copyright 2016 Caroline J. Beck
Recipe by Chef Vicky RatnaniGot 10 minutes to spare? Spice up your menu with this traditional creamy avocado dip, and get ready to bask in the glory of your next get together. Chef Subrata Debnath, Executive Chef of Vivanta by Taj, Gurgaon suggests, “Serve guacamole as soon as you make it. Since the main ingredient is avocado, it doesn’t keep well as it turns brown very quickly. Serve at room temperature."
Recipe by Chef Seikh Wasim Reja, Sous Chef of Shangri-La Hotel, BengaluruIngredients:
1 Avocado
1 ml Lemon Juice
2 gm Salt
5 ml Rice Wine Vinegar
3 gm Japanese Mirin
3 ml Soy Sauce
1 gm Wasabi Powder
1 gm Fresh Ginger (minced)
1 gm Sesame Seeds (toasted)
2 gm Scallion (finely chopped)
2 gm Daikon (diced)Method:1. Cut the avocado in half and remove the seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
2. Using a fork, roughly mash the avocado. Note: Don’t overdo it, as the guacamole should be slightly chunky.
3. Take a saucepan, and add mirin and soy sauce and bring to boil. Then empty the pan and allow to cool.
4. In another bowl, mix all the ingredients and add the mashed avocado, soy sauce and mirin as well.
5. Mix well, garnish with sesame seeds and serve cold.
3. Zingy Guacamole Recipe by Chef PadduIt only takes 15 minutes to make this pungent Mexican dip, with added flavours for that extra zing.4. Indianised Guacamole
Recipe by Chef Seikh Wasim Reja, Sous Chef of Shangri-La Hotel, BengaluruIngredients:
1 Avocado
5 ml Lemon Juice
2 gm SaltFor Tempering:
10 gm Onion (chopped)
10 ml Mustard Oil
3 gm Coriander Powder
4 gm Garlic (minced)
1 gm Green Chilli (chopped)
3 gm Cumin Powder
2 gm Garam Masala
1 gm Coriander (chopped)Method:
1. Cut the avocado in half and remove the seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
2. Using a fork, roughly mash the avocado. Note: Don’t overdo it, as the guacamole should be slightly chunky.
3. Add a dash of salt and lemon juice.
4. Heat mustard oil in a small pan on medium heat. Once the oil is hot, add garlic and green chilli. Sauté for a minute and then add onion.
5. When the onion turns light brown in colour, add cumin, coriander and garam masala. Cook until the raw flavour goes.
6. Remove from pan and allow to cool. Add mashed avocado to the mix, garnish with coriander leaves and voila.
5. Guacamole with 6 Topping VariantsRecipe by Chef Prem K Pogakula, Executive Sous Chef of The Imperial Hotel, DelhiIngredients:
½ red onion (finely chopped)
1- fresh green chillies, finely chopped
1 tsp Salt and Pepper
3 Ripe Avocados
Juice of 1-2 limes
50gms Fresh Coriander (chopped)
1 Ripe Tomato (peeled, deseeded and chopped)Method:
1. Put a half of the onion and half the chilli and salt in a pestle and mortar and mash.
2. Cut open avocados, remove the stones and scoop out the flesh into the large bowl.
3. Roughly mash the flesh with a fork, add half the lime juice as you go.
4. Stir in the rest of the lime juice and chilies, coriander, red onion and tomato.
5. Season with black pepper and salt.Spruce it up with the following toppings:1. Fennel, orange and caramelized onion
2. Roasted red pepper and ginger
3. Roasted corn
4. Toasted sesame seeds and parmesan
5. Peanuts and bacon
6. Coriander and onion seeds
6. Mexican Guacamole RecipeRecipe by Chef Subrata Debnath, Executive Chef of Vivanta by Taj, GurgaonIngredients:
3 Ripe Avocados
¾ cup Ripe Tomato (finely chopped)
2 serrano Mexican Chilies or Jalapenos
3 tablespoons of Onion (finely chopped)
3 tablespoons of coriander leaves (chopped)
Salt to tasteMethod:
1. Remove the flesh of the avocados, and mash using the back of a fork.
2. In another bowl, add the other ingredients and mix until you have a smooth paste.
3. Then add the mashed avocado. Grind until slightly chunky, and serve cold.
7.Sweet Pea Guacamole: Recipe by Caroline J. Beck via Zester Daily and Reuters Media ExpressIn case you don’t want to spend a lot of moolah on avocados, switch to sweet peas. Fresh or frozen, they make for a delicious alternative when made a little creamier. Taste it, and you’ll be hard pressed to name the main ingredient. Seriously, the flavour is that fantastic. And that’s not even the best part… Sweet pea guacamole doesn’t turn that nasty brownish colour like avocados do when they oxidize, so you can make it a few days before the party and it will taste and look just as fresh.
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