Dairy Free Cilantro Mint Chutney
This vibrant green chutney is punchy, fresh, and deeply aromatic — the kind of condiment that makes everything it touches taste more alive. Handfuls of cilantro and mint come together with garlic, ginger, and bright lime juice to create a sauce that's herby, tangy, and just a little complex. Coconut aminos add a subtle savory depth that rounds out the citrus without any soy or dairy in sight, making this completely plant-based without any compromise on flavor. The whole thing comes together in under a minute of blending, and a splash of extra water is all you need to dial in the perfect pourable consistency. A touch of honey is optional but adds a gentle sweetness that balances the heat of the ginger beautifully. Spoon it over grilled proteins, swirl it into grain bowls, use it as a dipping sauce, or spread it inside a wrap — it genuinely goes with everything. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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