Kiwi Chutney and Spicy Mint Cashew Dip
Ohmmm… today we are going to feed our spirit, enlighten our taste buds, and go on a journey with kiwi! Chutney originates from India and is a gluten-free condiment, often sweet or savory. Today’s kiwi-chutney-layered cashew dip is the best of both worlds: sweet and tangy from the vitamin C-packed kiwi with a hint of spice. Chutney and cheese go together like peanut butter & jelly — a harmonious pairing!
Did I mention the layers? The base of our dip is cool and creamy with spices and cashews. The top layer is our beautiful chutney. Serve this elegant dip with crackers, celery sticks, or other favorite snacks at your next dinner party. It’s sure to become your go-to appetizer leaving your guests in a state of bliss.
Make the Kiwi chutney – Mix all of the chutney ingredients in a small bowl. Let the flavors meld while you make the cashew dip. Strain in a mesh strainer to remove excess liquid before topping the cashew dip.
Make the Spicy mint cashew dip -Combine all of the spicy mint cashew dip ingredients in a high-speed blender and process until smooth, about one minute. Transfer to a serving dish. Chill for at least 2 hours. Spoon the drained kiwi chutney over the cashew dip before serving.
Serve with crackers, toast or pita wedges.
- 3 kiwi, peeled and chopped into ¼” dice
- 1 scallion, finely chopped
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp golden raisins, coarsely chopped
- 1 serrano, seeded and minced
- 1 tbsp dark brown sugar
- 1 tbsp champagne vinegar
- 1 tsp Maldon salt
SPICY MINT CASHEW DIP
- ⅔ cup raw cashews
- ½ cup of water
- ½ cup packed mint leaves washed and coarsely chopped
- 2 tbsp freshly squeezed lemon juice
- 2 serranos, seeded and minced
- 2 tsp nutritional yeast
- 1 clove garlic, chopped
- ½ tsp Maldon salt