A mild, easy, and flavorful homemade dip that can be served with chips, crackers, or even khakhra. Simplest of recipes. Cannot even call it a recipe; just about chopping and mixing things. Guacamole is a 16th-century Mexican dip made from avocados. The original recipe might have many variations. The simplest version of guacamole is just mashed avocados with salt. The below recipe is suited for the Indian palate. Avocado is locally available in most mid-sized vegetable shops and all Mangalore stores in Bangalore. Avocado is basically tasteless but the combination of ingredients in guacamole makes it taste awesome!
Avocado is a low carb, vitamin-rich fruit. It has more potassium than banana and is rich in antioxidants and heart-healthy monosaturated fats. It also lowers cholesterol.
The trick to make a perfect guacamole is to use ripe avocados. Gently press the outside of the avocado. If it is not supple, the avocado is not ripe yet and will not taste good. If it gives in a little bit with pressing, the avocado is ripe and good for guacamole. If it feels too squishy, the avocado is not good. An avocado that is close to ripening may be dark green. The ripe and ready ones may have a deep purplish, almost black color.
Avocado – 1
Onion (small) – 1
Tomato – 1
Coriander leaves – 1 tbsp (chopped)
Green chili – 1
Lemon juice – 1 tbsp
Black pepper for garnish (optional)
Jeera/cumin seeds powder for garnish (optional)
Salt as needed
Preparation Time: 10 mins
Cooking Time: 0
Serves – 2
Method: Peel and chop onion finely and keep aside. Cut the tomato into half. Scoop out the seeds and juice. Chop the outer flesh and keep aside. Chop coriander leaves finely. Slice the green chili and remove the seeds. Chop finely.
When choosing avocado for Guacamole, choose the ones that are firm yet supple to touch. Cut the avocado in half lengthwise and remove the seed. Use a spoon to scoop the flesh of the avocado and place in a bowl.
Use a fork and mash the avocado flesh to make a smooth paste. Add lime juice and salt. Mix well. Add finely chopped onion, tomatoes, and green chili. Mix well. Taste the guacamole and adjust seasoning if necessary. Refrigerate for half an hour to allow the flavors to blend in. Sprinkle coriander leaves just before serving. You may sprinkle jeera powder and black pepper powder also. Serve with chips. Dip your tapioca chips on the guacamole, scoop up, and relish.