Low Sugar Cilantro Mint Chutney
Fresh herbs are the real star here — two full cups of cilantro and a generous handful of mint come together in a blender to create a chutney that's bright, cooling, and deeply aromatic. Lime juice and a touch of fresh ginger give it that signature zing, while coconut aminos add a subtle savory depth without any soy or sweeteners hiding in the background. Most store-bought chutneys and sauces sneak in added sugar in ways you'd never expect, so blending your own from scratch puts you completely in control of what goes in the jar. The optional honey is just that — optional — so you can leave it out entirely and still get a beautifully balanced sauce that doesn't need any sweetness to shine. The whole thing comes together in under a minute of blending, making it one of the easiest condiments you'll ever prep. Spoon it over grilled proteins, swirl it into yogurt, use it as a dipping sauce, or drizzle it on grain bowls — it's the kind of versatile, vibrant condiment that makes everything it touches taste more alive.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh mint leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 1 tsp fresh ginger, peeled and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp water, plus more as needed
- ¼ tsp fine sea salt, or to taste
- 1 tsp honey (optional)
Can be omittedhoney
Instructions
- 1
Combine the cilantro, mint, garlic, ginger, lime juice, coconut aminos, and 2 tbsp water in a blender or food processor.
- 2
Blend on high, scraping down the sides with a rubber spatula as needed, until the mixture is smooth and uniformly green with no large herb pieces remaining, about 30–45 seconds. Add water 1 tbsp at a time if the blender stalls or the chutney is too thick to blend smoothly.
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