Mint Chutney

• 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

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.

serrano chiles, onion, garlic, mint, fresh cilantro, lime juice, ground toasted cumin, salt

Taken from www.myrecipes.com/recipe/mint-chutney (may not work)