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Mint Chutney

Yield Makes about 1 cup

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

Nutrition 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

How to Make It

  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.

  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.