Emulsifier Free Cilantro Mint Chutney
Bright, herbaceous, and punchy with lime, this fresh chutney is the kind of condiment that makes everything it touches taste more alive. Cilantro and mint are blended together with garlic, ginger, and a splash of coconut aminos for a deeply savory, layered flavor that goes way beyond a simple dip. The coconut aminos pull double duty here — adding that umami depth you'd normally get from soy sauce, but without any of the additives or emulsifiers that sneak into so many bottled condiments and sauces. Every single ingredient is whole and straightforward, which means you get a completely clean result with no hidden extras to worry about. A touch of honey rounds out the heat and acidity if you want it, but the chutney is genuinely delicious either way. Spoon it over grilled proteins, swirl it into yogurt, 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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