Mediterranean Diet Friendly Cilantro Mint Chutney
Fresh herbs are the backbone of this bright, blended condiment, and this version delivers serious flavor with almost no effort. Cilantro and mint come together with garlic, ginger, and a generous hit of lime juice to create something vibrant, cooling, and a little electric on the palate. A splash of coconut aminos adds a subtle savory depth that rounds out the citrus without weighing anything down. This kind of sauce is a natural fit for a plant-forward, whole-ingredient approach to eating — every component is fresh, minimally processed, and genuinely good for you. It comes together in under a minute of blending, which means you can have a restaurant-quality condiment ready before your main dish even finishes cooking. Drizzle it over grilled fish or roasted vegetables, use it as a dipping sauce for flatbread, or spoon it onto grain bowls for an instant upgrade. It keeps in the fridge for up to three days, so making a batch at the start of the week 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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