Breastfeeding Friendly Cilantro Mint Chutney
Bright, herby, and punchy with lime, this fresh chutney comes together in under a minute of blending and instantly elevates everything it touches — grilled proteins, roasted vegetables, grain bowls, or even a simple piece of flatbread. The combination of cilantro and mint creates a vivid, cooling flavor that feels restaurant-worthy without any complicated technique. Fresh ginger and garlic add a gentle warmth, while coconut aminos bring a subtle savory depth that rounds out the citrus without any soy or gluten concerns. For anyone navigating a more mindful eating season, it's reassuring to know exactly what's going into your food, and this recipe keeps the ingredient list clean, whole, and nourishing. A small drizzle of honey is entirely optional, letting you dial the flavor to your preference. It keeps in the fridge for up to three days, so you can make a batch ahead and have a vibrant, flavor-packed condiment ready to brighten up meals all week 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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