INGREDIENTS
5-6 SUNGOLD KIWIFRUIT, PEELED AND COARSELY CHOPPED
3 ZESPRI GREEN KIWIFRUIT COARSELY CHOPPED
1 TSP OLIVE OIL
1 TBSP TENDER GINGER, GRATED
½ TSP ONION SEEDS (KALONJI)
½ CUP BROWN SUGAR/ HONEY
1 DRIED RED CHILIES, BROKEN INTO TWO
1 TSP LEMON ZEST
GROUNDED ALL SPICE- ½ TSP
½ TSP ROASTED CUMIN POWDER
1/2 TSP BLACK SALT
SALT TO TASTE
1 TBSP CHOPPED CORIANDER
1 TBSP LIME JUICE
8-10 TART SHELLS
3 ZESPRI GREEN KIWIFRUIT COARSELY CHOPPED
1 TSP OLIVE OIL
1 TBSP TENDER GINGER, GRATED
½ TSP ONION SEEDS (KALONJI)
½ CUP BROWN SUGAR/ HONEY
1 DRIED RED CHILIES, BROKEN INTO TWO
1 TSP LEMON ZEST
GROUNDED ALL SPICE- ½ TSP
½ TSP ROASTED CUMIN POWDER
1/2 TSP BLACK SALT
SALT TO TASTE
1 TBSP CHOPPED CORIANDER
1 TBSP LIME JUICE
8-10 TART SHELLS
METHOD
- Heat the olive oil in heavy non stick sauce pan and add olive oil. Add onion seeds and ginger.
- Sauté on low flame until aromatic.
- Add chopped Kiwifruit. Stir well (for 2 mins on slow flame)
- Add red chili, cumin powder, lemon zest, brown sugar, allspice, black salt and salt.
- Mix well.
- Simmer uncovered on low heat for 2 minutes.
- When done stir in coriander leaves.
- To assemble, lay tarts out in a platter, spoon in the chutney, garnish with a slice of Kiwifruit and sprig of coriander and serve immediately.
PRO TIP
A serrated peeler works best for peeling kiwifruit.
