Best-ever chunky guacamole

Best-ever chunky guacamole

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(98 ratings)

Prep: 10 mins


Serves 8

This is the best version of this classic dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal103
  • fat10g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre2g
  • protein1g
  • salt0.01g
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  • 1 large ripe tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 avocados, very ripe but not bruised



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 large lime



    The same shape, but smaller than…

  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chilli, red or green, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • tortilla chips, to serve


  1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.

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Comments, questions and tips

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2nd Aug, 2016
This guacamole is soooo good. I had it for dinner with some other dips and pitta, breadsticks etc and then spent the evening in front of the tele with a bag of tortilla chips and the rest of the guacamole. I made it again three days later it. Its delicious
jburton's picture
8th Jul, 2016
There is a problem with this....its just toooooooo good and i cant stop eating it before I serve it at dinner, I literally have to force myself to put it in the fridge. As I love this recipe I always go back to it when I want to make Guacamole and don't even bother looking at any others. . I'm making it tonight to go with steak enchiladas and Mexican potato wedges, all home-made. I love all Barneys recipes and they never let me down. The stone trick works a treat too.
25th May, 2016
How long will this keep ? ( is overnight possible ? )
7th May, 2016
Simple and tasty. I reduce the ingredients to make it for 2 of us to have with our chilli. Such a winner. Chilli doesn't seem right without it now. I'm not a fan of coriander so I just leave it out an it's still delicious.
6th May, 2016
I'd never made guacamole before (or even tasted it) so I made this not knowing what to expect. It was easy to make and really tasty, I added a pinch of cumin and paprika and a smidge of garlic. It went beautifully with our rather hot chilli con carne and I'll definitely be making it again.
7th Mar, 2016
I made the guacamole to accompany a Mexican Feast for friends on Saturday. I was concerned that it may not taste as good as a shop bought version however I wasn't disappointed! I added a clove of garlic as suggested by a previous comment and that made it complete. I won't buy guacamole again, this recipe was delicious. Thank you :-)
24th Oct, 2015
Served this with tortilla chips and it was very tasty (nearly too spicy due to the red chilli).
9th Mar, 2015
Good guacamole as is, comparable and even better than shop or restaurant stuff.
27th Nov, 2014
This was a good basic recipe, but I felt lacked taste. I added a clove of crushed garlic, a large teaspoon of ground cumin, a splash of lemon juice and about 3-4 glugs of extra virgin olive oil. This improved it for me :-).
9th Jul, 2014
Personally, I love to add one or two chopped hard boiled eggs --- depends on the quantity of guacamole you're making of course. And a point about using cling film to preserve --- don't just cover the bowl, but place the cling film directly on top of the mashed guacamole so there are no air pockets. It will keep much longer this way without turning brown.


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