Mushroom 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 coconut aminos add depth and a subtle savory edge that keeps it from tasting flat. A little honey rounds out the acidity without making it sweet — it's completely optional, but worth trying at least once. The whole thing comes together in under a minute of blending, which means you're never far from having a vibrant, restaurant-quality sauce on hand. For anyone navigating a mushroom-free lifestyle, this chutney is a natural win — every ingredient is a clean, whole-food staple with zero hidden fungi to worry about. Spoon it over grilled proteins, stir it into grain bowls, use it as a dipping sauce, or spread it across flatbread before loading on toppings. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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