Avocado and Tomato Toast
This avocado toast with tomato chutney is the upgrade your breakfast has been waiting for. Creamy avocado slices layered over spicy homemade tomato chutney on crispy toasted sourdough, finished with a pinch of chilli flakes for heat and dried parsley for colour.
If you’ve ever had a classic avocado toast and thought it needed more flavour, this is the answer. The tomato chutney adds a bold, tangy, spiced depth that turns a simple breakfast into something genuinely memorable. Ready in 30 minutes and perfect for breakfast, brunch, or a quick snack.
Why You’ll Love This Avocado Toast with Tomato Chutney
A spicy twist — instead of plain mashed avocado, this recipe layers creamy avocado over spicy homemade tomato chutney. It is bold, tangy, and completely different from any avocado toast you have tried before.
Ready in 30 minutes — toast, spread, slice, done. Perfect for busy mornings, quick lunches, or lazy weekend brunches.
Naturally healthy and filling — avocado provides healthy fats and fibre while the tomato chutney adds antioxidants and flavour.
Completely customisable — add a poached egg, crumbled feta, or microgreens to make it more filling. Works on sourdough, rye, multigrain, or any hearty bread.
Make-ahead friendly — the tomato chutney can be made in advance and stored in the fridge for up to 5 days, making this even faster to assemble on busy mornings.
Ingredients
Sourdough bread: Choose a hearty slice that can hold up to the toppings without falling apart. Sourdough adds a slight tang that pairs beautifully with the spiced chutney, but whole grain, multigrain, or rye all work well.
Tomato chutney: Homemade tomato chutney, slow cooked with onions, chillies, garlic, and spices adds a bold, tangy depth that completely transforms this toast. For the full recipe, see my easy tomato chutney recipe.
Ripe avocado: Choose an avocado that yields slightly when pressed, firm enough to slice cleanly but ripe enough to be creamy. Slice just before serving to prevent browning.
Chilli flakes: Adds a subtle heat that complements both the chutney and the avocado. Adjust to your spice preference.
Dried parsley (optional): Adds colour and a mild herby freshness as a garnish.
How To Make Avocado Toast with Tomato Chutney
Step 1 – Toast the bread
Lightly toast your sourdough slice until golden and slightly crispy on the outside. You want enough structure to hold the toppings without going completely hard.
Step 2 – Spread the tomato chutney
Spread a generous spoonful of tomato chutney evenly over the warm toast. The warmth of the toast will slightly loosen the chutney making it easier to spread.
Step 3 – Add the avocado
Cut the avocado in half, remove the pit, and slice thinly. Arrange the slices neatly over the chutney layer. Alternatively, you can roughly mash the avocado with a fork for a more rustic finish.
Tip: Slice the avocado just before serving to prevent browning. If you need to prep ahead, squeeze a little lemon juice over the slices to keep them fresh longer.
Step 4 – Season and garnish
Sprinkle a pinch of chilli flakes over the avocado. Add dried parsley or fresh coriander for colour. Serve immediately for the best texture and flavour.
Storage
This toast is best assembled and eaten immediately. Once assembled the bread softens and the avocado browns quickly.
Tomato chutney: Make a batch in advance and store in an airtight jar in the fridge for up to 5 days. Having chutney ready means this toast comes together in under 10 minutes on busy mornings.
Avocado: Always slice or mash fresh just before serving. If you need to prep ahead, squeeze lemon juice over the cut surface and press cling wrap directly onto it to slow browning. Refrigerate for up to one day.
Frequently Asked Questions
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Equipment
- Medium pot (for cooking the tomato chutney)
- Knife
- Cutting board
- Toaster or grill pan (for sourdough toast)
- Spoon or spatula
- Measuring cups
Ingredients
- 1 slice sourdough bread (or whole grain, multigrain, or rye)
- 1-2 tbsp tomato chutney
- 1/2 avocado (ripe)
- pinch chilli flakes
- pinch dried parsley (optional for garnishing)
Instructions
- Lightly toast the sourdough slice until golden and slightly crispy.
- Evenly spread the tomato chutney over the warm toast.
- Cut the avocado in half, remove the pit, and slice thinly. Arrange the slices neatly on top of the chutney-covered toast.
- Sprinkle with chilli flakes and garnish with dried parsley if using.
- Serve immediately and enjoy.
Notes
- Avocado Prep: Slice avocado just before serving to prevent browning.
- Bread Choices: Sourdough is ideal for its tang and texture, but whole grain, multigrain, or rye bread all work well.
- Spice Level: Adjust chili flakes to your preference.
- Make Ahead: Tomato chutney can be prepared in advance and stored in the fridge for up to a week.
- Custom Toppings: Add poached eggs, feta, seeds, or microgreens for extra flavor, nutrition, and texture.
- Storage: Toast is best served immediately. If storing leftovers, keep avocado separate and assemble just before eating.
