Mint Chutney
How to Make It
Step 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.
Step 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.
Step 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.
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
Step 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.
Step 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.
Step 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.
Search All of Sunset's Recipes
The Latest
Two Comets Are on Their Way to Our Skies in October—Here’s How to See Them
