Small World, Big Taste: Cilantro-Mint Chutney

 Makes 1 1/2 cups

• 1 onion, coarsely chopped
• 2 Thai peppers, coarsely chopped (wear rubber gloves)
• 1 cup fresh Vietnamese mint or spearmint leaves
• 1 cup fresh cilantro leaves
• 2 cloves garlic
• Salt to taste
• 1 tablespoon honey or sugar
• 1 tablespoon mild chili powder
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cumin seed
• 1/2 cup water

1. Puree all the ingredients in a blender or food processor. Add more water if the mixture seems too thick. Turn into a serving dish. Keeps 1 week in the refrigerator.

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