BHA & BHT Free Cilantro Mint Chutney
Bright, herbaceous, and punchy with lime, this fresh chutney is the kind of condiment that makes everything it touches taste more alive. Handfuls of cilantro and mint are blended with garlic, ginger, and a splash of coconut aminos for a sauce that's layered and complex without a single processed ingredient in sight. That's exactly what makes it such a smart choice for anyone avoiding synthetic preservatives — every component here is whole and recognizable, straight from the produce aisle or pantry. Store-bought chutneys and sauces are notorious for sneaking in additives like BHA and BHT to extend shelf life, but when you blend your own in under a minute, you know precisely what's going in. The coconut aminos add a subtle savory depth that rounds out the citrus and heat from the ginger beautifully. A touch of honey is optional but worth it if you want to soften the sharpness just slightly. Spoon it over grilled proteins, stir it into grain bowls, or use it as a dipping sauce — it keeps in the fridge for up to three days, though it rarely lasts that long.
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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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