Cilantro-Mint Chutney Guacamole with Baked Naan Crisps

Name: Cilantro-Mint Chutney Guacamole with Baked Naan Crisps
Total time: 30 min
Ingredients: 2 large pieces garlic or plain naan; Extra virgin olive oil, for brushing; Salt, for sprinkling; Brown sugar, for sprinkling; Tandoori masala, for sprinkling; 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; 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

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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

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.
Mash the chutney ingredients together in a mortar and pestle (or blend in a food processor) and set aside.
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