Gluten Free Cilantro Mint Chutney
Bright, herbaceous, 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 form the backbone, while garlic, ginger, and a splash of lime juice layer in heat and tang that builds with every bite. Coconut aminos step in where soy sauce might otherwise sneak gluten into the mix, keeping the whole thing completely safe without sacrificing that savory depth. The blender does all the heavy lifting — just toss everything in, blend until silky smooth, and you're done in under five minutes. A touch of honey is optional but rounds out the brightness beautifully if you want a slightly mellower finish. Spoon it over grilled meats, stir it into rice, use it as a dipping sauce, or drizzle it over roasted vegetables — honestly, it's hard to find something it doesn't improve. Keep a jar in the fridge and you'll reach for it every single day.
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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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