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Mint Chutney





Yields
Makes about 1 cup

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 17Calories from Fat 11
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 81mg4%
Total Carbohydrate 3.5g2%

Dietary Fiber 1.9g8%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.