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    Minestrone Soup with Pasta, Beans and Vegetables View Edit
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    Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce View Edit
    Mini Fishcakes with Dijon Caper Mayonnaise View Edit
    Mini Mocha Brownie Bites View Edit
    Mini Phyllo Cups Filled with Shrimp Salad View Edit
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    Mint Chutney View Edit

    Servings: Not specified

    Directions

    1. In a blender, whirl chiles, onion, and garlic into a smooth paste, adding 2 to 3 tablespoons water as needed to ease blending.

    Ingredients
    • 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
    • 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

    Parsed from recipe text (no separate ingredient records).
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