Chutney Guacamole: Page 44, A Taste of Aloha

Guacamole.  It’s a word that, for me, should always be preceded by “mmm.”  I love avocados, and they’re a healthy choice, so I was happy to see this fancy restaurant-style guacamole recipe on page 44 of A Taste of Aloha in the Appetizers and Pupus section.

This guacamole was smooth with fresh meaty chunks of avocado and tomato and a nice zesty flavor from the chutney.  I really enjoyed that twist!  I made it nice and spicy.  The blender trick was great  – I hadn’t thought about blending only some of the avocado for a smooth texture then adding big chunks.  I really love the restaurant tips in this cookbook!

P.S. This went well with the Eggplant Spread for a huevos-rancheros-type omelet the next day – yummy!

The addition of chutney gives this extra zest!

Chutney Guacamole


  • 4 ripe avocados
  • 1/4 cup chutney
  • 2 cloves garlic
  • 2-3 small limes, juiced
  • Salt, pepper and cayenne to taste
  • 1 cup chopped tomato

In a blender, place the meat of 3 avocados, the chutney, garlic and lime juice.  Season to taste.  Add the chopped tomato and remaining avocado.  Blend for 10 seconds.  Chill and serve.

Makes 5 cups.

Recipe contributed by Albert Schmidt, Executive Chef, Dillingham Corporation, Honolulu, Hawaii

Buy the cookbook at (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.


1 thought on “Chutney Guacamole: Page 44, A Taste of Aloha

  1. Pingback: Eggplant Spread: Page 152, Aloha Days Hula Nights | Junior League of Honolulu Cookbooks

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