Scroll down for our 7 best guacamole recipes, one more exciting than the other.
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.
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.
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
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.
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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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:
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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.
Recipe by Chef PadduIt only takes 15 minutes to make this pungent Mexican dip, with added flavours for that extra zing.
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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.
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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
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.
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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