Cut avocados in half, lengthwise. Remove the pit. Scoop out the flesh with a spoon and put it in a bowl. Add about 1 1/2 tbsp of the lime juice to it and mash it with a fork it is creamy but somewhat chunky in texture.

Quarter the tomato and remove the seeds and pulp. Chop into small pieces and add to the mashed avocado. Stir in the minced onion, finely chopped coriander leaves and tender stems, chopped green chillies and salt.

Taste the Guacamole and adjust the seasonings, including lime juice, as required. Let it sit for about 30 minutes, covered before serving. Serve with toasted corn chips, crackers or thin toast. If not using immediately, cover with cling wrap and refrigerate. Guacamole is best eaten the day it is made.