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.


One 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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