Lactose Free Cilantro Mint Chutney

Total time10 min

Prep time10 min

Cook time0 min

4.5

(7)

Bright, herby, and punchy with lime, this cilantro mint chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint are blended with garlic, ginger, and a hit of citrus into a smooth, vibrantly green sauce that works as a dip, a drizzle, or a marinade. Coconut aminos add a subtle savory depth in place of traditional soy sauce, keeping the whole thing completely dairy-free without sacrificing any complexity. Because every ingredient here is naturally plant-based, there's no need to scrutinize labels or swap anything out — it just works. A touch of honey rounds out the brightness if you want a slightly sweeter finish, though it's entirely optional. The whole thing comes together in under a minute of blending, and it keeps in the fridge for up to three days, so you can make a batch ahead and reach for it all week long.

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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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