Anti Inflammatory Cilantro Mint Chutney
Fresh herbs are the star here — cilantro and mint come together in a bright, vibrantly green chutney that's as beautiful to look at as it is to eat. Ginger and garlic bring a gentle heat and depth, while fresh lime juice keeps everything lively and sharp. Coconut aminos stand in for soy sauce, adding a subtle savory note without any of the inflammatory ingredients that can sneak into store-bought condiments and sauces. Every single component in this blender sauce has a reputation for supporting the body rather than working against it, which makes it a genuinely smart addition to your rotation. It comes together in under a minute of blending, and a small spoonful transforms grilled proteins, roasted vegetables, grain bowls, or even a simple piece of flatbread into something special. A touch of honey is optional but rounds out the tartness beautifully if you want a slightly more balanced finish. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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)
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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