Fish Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this blended green chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint do the heavy lifting here, backed by garlic, ginger, and a squeeze of citrus that keeps the whole thing vibrant and bold. Coconut aminos add a subtle savory depth in place of any fish-based sauces, so there's zero concern about hidden seafood derivatives sneaking into your condiment jar. Many store-bought chutneys and Asian-inspired sauces rely on fish sauce or anchovy paste for that umami kick, but this recipe gets there entirely through plants. The whole thing comes together in under a minute of blending, and you can dial in the salt and lime to your exact taste before it hits the fridge. Spoon it over grilled vegetables, swirl it into yogurt, use it as a dipping sauce, or spread it across flatbread — it's endlessly versatile. Make a batch and it keeps beautifully for up to three days, ready to upgrade whatever you're cooking next.
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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)
Can be omittedhoney
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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