This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb.
Active time: 15 min Start to finish: 15 min
Cooks' note:
Chutney is best eaten the day it is made (the color will turn overnight). Keep chilled, covered.
Recipe information
Yield
Makes about 2/3 cup
Ingredients
1 cup packed fresh mint leaves
4 scallions, coarsely chopped
1 small fresh green serrano chile, coarsely chopped (1 to 1 1/2 teaspoons), including seeds
1 large garlic clove, chopped
1/4 cup fresh lime juice
2 tablespoons water
2 teaspoons sugar
3/4 teaspoon ground cumin
3/4 teaspoon salt
Preparation
Coarsely purée all ingredients in a food processor.
