Hazelnut 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 form the backbone, while garlic, ginger, and a splash of coconut aminos add depth that goes well beyond a basic herb sauce. The coconut aminos in particular give it a subtle savory note without any soy, making it a smart swap that keeps the ingredient list clean and tree-nut-free from start to finish. Nut-based sauces and chutneys can be a minefield at the grocery store, but this one is blended together in minutes using nothing but whole, straightforward ingredients you can verify yourself. A drizzle of honey rounds out the heat and acidity if you want a touch of sweetness, though it's completely optional. Spoon it over grilled proteins, stir it into grain bowls, or use it as a dipping sauce — it holds up beautifully in the fridge for up to three days, so making a batch ahead is absolutely worth it.
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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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