Almond Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this fresh chutney is the kind of condiment that makes everything it touches taste more alive. Cilantro and mint come together in a ratio that keeps neither flavor from overpowering the other — you get that cool, grassy freshness balanced by a little heat from the ginger and a savory depth from the coconut aminos. A quick blitz in the food processor is all it takes to go from a pile of herbs to a silky, vibrant green sauce. It's naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden almond flour or almond-based thickeners sneaking in — just whole, clean ingredients you can see and trust. The optional honey rounds out the acidity beautifully without making it sweet, and the lime juice keeps everything tasting sharp and fresh. Spoon it over grilled proteins, use it as a dipping sauce, swirl it into yogurt, or drizzle it on grain bowls — it's endlessly versatile. Make a jar at the start of the week and watch it disappear faster than you expected.
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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
- 2 tbsp water, plus more as needed
- ¼ tsp fine sea salt, or to taste
- 1 tsp honey (optional)
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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