Mint Chutney

recipe

Yield:

Makes about 1 cup

Recipe from

Sunset

Nutritional Information

Calories 17
Caloriesfromfat 11 %
Protein 1 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 3.5 g
Fiber 1.9 g
Sodium 81 mg
Cholesterol 0.0 mg

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

Preparation

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. 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.

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.

Note:

May 2004
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