Spicy Mint-Cilantro Chutney

This blended mint and cilantro chutney, in the style of Mauritius, is tangy, hot and a little sweet, and it needs no cooking. Spoon it over curries, stews and fritters, or serve it with grilled fish and chicken.

Makes 1 cup · 15 minutes

Ingredients

• 3 to 6 serrano or jalapeño chiles, halved, stemmed, seeded if you want less heat, and chopped
• 2 teaspoons granulated sugar
• Salt
• 1 cup fresh mint leaves, chopped
• ½ cup fresh cilantro leaves, chopped
• ½ cup fresh lime juice (from 3 to 4 limes)

Instructions

1. Put the chiles, sugar and ½ teaspoon salt in a mini food processor or blender and pulse a few times until finely chopped.
2. Add the mint, cilantro and lime juice and blend to a paste.
3. For a thinner chutney, blend in water 1 tablespoon at a time until it's the texture you like.
4. Taste and add more salt if needed.

Tips

• It's best the day it's made, but leftovers keep in the refrigerator for up to 2 days.

Adapted from Von Diaz, NYT Cooking.