Fructose Free Cilantro Mint Chutney
This vibrant green chutney is punchy, fresh, and packed with herby brightness that makes everything it touches taste more alive. Cilantro and mint come together with garlic, ginger, and lime juice to create a sauce that's bold enough to stand on its own but versatile enough to pair with grilled meats, roasted vegetables, or a simple bowl of rice. Managing fructose intake often means scanning every condiment label for hidden sweeteners or high-fructose ingredients, and store-bought chutneys are notorious offenders. Here, the base is built entirely on fresh herbs, aromatics, and lime juice, with coconut aminos adding a subtle savory depth in place of anything problematic. The optional honey is just a small touch to round out the acidity, and it's easy to leave out entirely if you're keeping things strict. The whole thing comes together in under a minute of blending, and it keeps in the fridge for up to three days — meaning you can make a batch on Sunday and reach for it all week 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)
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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