Black Pepper Free Cilantro Mint Chutney
Bright, herby, and punchy with citrus, this blended green chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint do the heavy lifting here, backed by garlic, ginger, and a generous squeeze of lime that keeps the whole thing vibrant and bold. Coconut aminos add a subtle savory depth that you might not expect but absolutely won't want to leave out. Many store-bought chutneys and spice blends sneak in ground pepper as a background heat, so making your own from scratch is the cleanest way to get that complex, layered flavor without any unwanted ingredients. The whole thing comes together in under a minute of blending, and a splash of water here and there is all it takes to dial in the perfect pourable consistency. A drizzle of honey is optional but rounds out the tartness beautifully if you want a slightly sweeter finish. Spoon it over grilled proteins, stir it into yogurt, 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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