BACK TO ALL RECIPES

Cilantro-Mint Chutney Guacamole with Baked Naan Crisps

Photography: Sam Muller

BY Erika Houle

PUBLISHED August 5, 2024

While this recipe might call for a long list of ingredients, it’s remarkably fast and easy to put together. Garlic naan with a dusting of savory-sweet heat becomes the perfect vehicle for big scoops of creamy, citrusy, and chutney-infused avocado. Crumbled cheese and extra fresh herbs and raw red onions add a nice balance to every bite.

 

The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Print

Cilantro-Mint Chutney Guacamole with Baked Naan Crisps

Prevent your screen from going dark

Makes 4 to 5 servings 1x

Time 30 minutes

Loads of lime juice helps prevent oxidation and allows for leftovers if sealed well and refrigerated, though guacamole made right at the table rarely lasts long enough to do so.

Units Scale

Ingredients

For the naan crisps:

  • 2 large pieces garlic or plain naan
  • Extra virgin olive oil, for brushing
  • Salt, for sprinkling
  • Brown sugar, for sprinkling
  • Tandoori masala, for sprinkling

For the mint chutney:

  • 1/2 cup mint, chopped
  • 1/2 cup cilantro, chopped
  • 3 serranos (or alternatively, 1-2 jalapeńos), chopped
  • 1 1-inch chunk fresh ginger, grated
  • 2 cloves garlic, grated
  • Juice of 1 lime
  • Salt, to taste

For the guacamole:

  • 2 large avocados
  • 2 limes, halved
  • 8 cherry tomatoes, quartered
  • 1/2–3/4 large red onion, finely diced (reserve a small amount for garnish)
  • Salt, to taste
  • 1 2-inch chunk paneer (or alternatively, cotija), crumbled, for garnish
  • Fresh mint and cilantro, for garnish

Instructions

  1. Preheat the oven to 375°F. Cut the naan into chiplike triangles, place them on a sheet tray, brush with extra virgin olive oil, and season generously with salt, brown sugar, and tandoori masala. Bake for approximately 8-10 minutes, until crispy and golden. Set aside.
  2. Mash the chutney ingredients together in a mortar and pestle (or blend in a food processor) and set aside. 
  3. Transfer naan crisps, mint chutney, and guacamole ingredients to the tableside. Halve the avocados, remove the pits, cut the flesh crosswise into cubes. Spoon the cubes out of the skin and transfer to a large bowl. Juice the limes over the avocados and use a fork to mash them to your preferred guacamole consistency. Add mint chutney, cherry tomatoes, and red onion. Season with salt, and gently mix together until everything is evenly distributed. Taste and make adjustments to your preferences. Garnish with crumbled paneer, fresh cilantro and mint, and reserved red onions.

– Recipe developed by Erika Houle

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.