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Indian Guacamole





Total Time
20 mins

Toasted mustard seeds, cumin, turmeric, and coriander infuse a Mexican classic with the flavors of India–as does serving it with crispy pappadums instead of tortilla chips.

Indian Guacamole (0313)




Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer
 2 ripe large avocados, halved and pitted
 1 tablespoon lemon juice
 1/2 to 1 tsp. minced Thai or serrano chile
 1/2 teaspoon kosher salt
 1/2 teaspoon minced garlic
 1 tablespoon vegetable oil
 2 teaspoons brown mustard seeds
 3/4 teaspoon cumin seeds, coarsely ground with a mortar and pestle or spice mill
 1/2 teaspoon ground coriander
 1/2 teaspoon ground turmeric
 1 tablespoon chopped cilantro
  Pappadums* or tortilla chips
Step 1
1

Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.

Step 2
2

Cook oil and mustard seeds in a small covered saucepan over medium heat until seeds pop, 1 1/2 to 3 minutes. Remove from heat, stir in remaining spices, and let stand 2 minutes. Stir spice mixture and cilantro into guacamole. Serve with pappadums.

Step 3
3

*Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories94
% Daily Value *
Total Fat 8.8g12%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 99mg5%
Total Carbohydrate 4.5g2%

Dietary Fiber 3.1g12%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.