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Chunky Guacamole

Once you start dipping there is no stopping! Delicious as an accompaniment dolloped alongside grilled tuna or chicken, lamb chops too and so moreish dipping with crisp bread and cruditee as an appetiser.

  • Timer Prep 10 min
  • Chef hat Easy


Chop the leaves and stalks of the coriander. Deseed and finely chop the chillis. Finely chop the small red onions. Juice the limes.


  1. 1 Use a sharp knife or a hand-blender to crush or pulverise the tomato then tip into a bowl. Halve and stone the avocadoes and scoop the flesh into the bowl. (Hang onto the stones)
  2. 2 Add all the other ingredients into the bowl and use a wooden spoon or a masher to mash to a chunky rustic dip, seasoning with salt, to taste.
  3. 3 If not serving straight away, tuck the avocado stones into the dip to help keep it vibrant.
  4. 4 If you make the guacamole well ahead of serving, squeeze a lime over the surface of the dip. The juice should help prevent any discolouration and can be simply mixed in before serving. Lay a piece of cling-film directly over the dip.
  5. 5 When ready to serve, remove the avocado stones and top the dip with extra coriander leaves and some slices of fresh chilli.