Carrageenan Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this fresh green chutney is the kind of condiment that makes everything on the plate taste more alive. Cilantro and mint come together with garlic, ginger, and a splash of coconut aminos for a deeply savory, slightly tangy sauce that works on grilled meats, roasted vegetables, grain bowls, or just about anything that needs a lift. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of store-bought chutneys and condiments, so making your own from scratch is genuinely the smartest move. Every ingredient here is whole and straightforward, so you know exactly what you're getting in every spoonful. The blender does all the heavy lifting, and the whole thing comes together in under five minutes. A touch of honey rounds out the heat and acidity beautifully, though it's completely optional depending on your taste. Make a jar on Sunday and you'll find yourself reaching for it 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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