Legume Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this fresh chutney is the kind of condiment that makes everything it touches taste more alive. Two full cups of cilantro blended with mint, garlic, and ginger create a sauce that's layered and complex without requiring much effort at all. Coconut aminos add a subtle savory depth in place of the soy sauce you'd find in many versions, keeping the whole thing completely free of legume-derived ingredients. A squeeze of fresh lime juice ties it all together with just the right amount of acidity, and a touch of honey rounds out the heat if you want a slightly sweeter finish. The whole thing comes together in under a minute of blending, and you can have it on the table — or in the fridge — in no time. Spoon it over grilled meats, roasted vegetables, or use it as a dipping sauce and watch it disappear fast.
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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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