Kerala Guacamole with Sambar Spiced Chips & Salsa

Our friend and organic chef, Akasha Richmond created some recipes for us, including this Indian-inspired guacamole. Mix it up with different salsa, from mild to medium – or even Chipotle!

  • 4-6 servings


For the chips:

  • 1 bag Que Pasa Corn Chips
  • 1 tablespoon chaat masala


  • 2 ripe large avocados, pitted, peeled and chopped
  • ¼ cup finely chopped peeled daikon or other radish
  • ¼ cup finely diced red onion
  • ¼ cup finely diced green or ripe mango (or tomato)
  • 1 Serrano chili, with or without seeds removed and minced
  • 2 tablespoons lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground coriander
  • ½ teaspoon kalonji seeds
  • 2 tablespoons chopped cilantro
  • Que Pasa Salsa


  1. Toss the Que Pasa chips with the chat masala.
  2. Place in large bowl.
  3. Mash avocado with radish, onion, mango, chile, lime juice, coriander, kalonji and cilantro.
  4. Serve with chips and salsa.