Cashew Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this blended green chutney is the kind of condiment that makes everything on the plate taste more alive. Fresh cilantro and mint do the heavy lifting here, backed by garlic, ginger, and a splash of coconut aminos that adds a subtle savory depth without any soy. The lime juice keeps the color vivid and the flavor sharp — exactly what you want drizzled over grilled meats, spooned onto rice, or used as a dipping sauce for flatbreads. Many store-bought chutneys and restaurant versions sneak in nuts as a thickener or for body, which makes them a minefield if you're avoiding tree nuts. This recipe skips all of that entirely — every ingredient is straightforward, plant-based, and easy to verify. The smooth, saucy texture comes purely from blending the herbs with a little water and citrus, no nut paste required. A touch of honey rounds out the heat and brightness if you want it, but the chutney holds its own without it. It comes together in under a minute of blending and keeps in the fridge for a few days, making it one of the easiest flavor upgrades you can have on hand.
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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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