Eggless Cilantro Mint Chutney
Bright, herby, and punchy with citrus, this cilantro mint chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint are blended with garlic, ginger, and a generous hit of lime juice to create a sauce that's vibrant in both color and flavor. A splash of coconut aminos adds a subtle savory depth that rounds out the brightness without overpowering the herbs. Since the whole thing comes together in a blender in under a minute, it's almost embarrassingly easy to make. Chutneys like this are naturally free of eggs in their traditional form, but store-bought versions can sometimes sneak in unexpected additives — making a homemade batch the smarter, cleaner choice. A touch of honey is optional if you want to soften the edge, but the lime and herbs do plenty of heavy lifting on their own. Spoon it over grilled meats, stir it into grain bowls, 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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