Mint Chutney

8 ingredients
3 steps

Ingredients

  • 2 tablespoons thinly sliced fresh serrano chiles
  • 1 onion (6 oz.), peeled and cut into 1-inch chunks
  • 1 or 2 cloves garlic, peeled
  • 1 1/2 cups firmly packed fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1 teaspoon ground toasted cumin
  • About 1/2 teaspoon salt

Directions

  1. 1
    In a blender, whirl chiles, onion, and garlic into a smooth paste, adding 2 to 3 tablespoons water as needed to ease blending.
  2. 2
    Add mint, cilantro, lime juice, cumin, and 1/2 teaspoon salt; whirl until smooth, adding 1 to 2 tablespoons water as needed to facilitate blending. Scrape into a bowl and add more salt to taste.
  3. 3
    Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes. Whirl in a blender until finely ground. Makes about 2 tablespoons.

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