This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb.

　　Active time: 15 min Start to finish: 15 min

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

　　Coarsely purée all ingredients in a food processor.

　　Cooks' note:

　　Chutney is best eaten the day it is made (the color will turn overnight). Keep chilled, covered.