Yields Makes about 1 cup

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.

Mint Chutney

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