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While grocery shopping, I noticed a box of kiwi fruit. You may be surprised to know that I had never tasted it before till that day. Intrigued by the fruit, I went ahead and bought it. I was quite blown away by the taste of the fruit – it was a great blend of sweet and tart flavors. I discovered later that it is also a very good source of Vitamin C and can be used in smoothies, cake toppings and chutneys/dips. This combination goes well with breads, chips and rotis or parathas.
- 3 kiwi fruit
- 1 cup mint, finely chopped
- 1 cup coriander, finely chopped
- 2 tsp ginger, finely chopped
- 3-4 green chillies, finely chopped
- 1 tsp cumin seeds
- Salt to taste
- Wash and chop the mint and coriander leaves.
- Peel the kiwi fruit and chop it.
- Take all the ingredients in a mixer and blend it to form a purée.
- Store the dip in a bowl and keep it refrigerated. Kept refrigerated, it will last for about a week.
- In the picture, I’ve shown a veg sandwich made using this chutney as the spread. The texture of the chutney can also be seen as a part of the close-up picture of the bowl.
- If your kiwi fruit is sweet, you can add lemon juice. As always, taste before adding.
- You can also make this using either coriander or mint. You need not use both.
Recipe for Kiwi and Mint Chutney
Serves : 4-5
Ingredients :
Method:
Tips :
Deelightfully Veg 
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