Mustard Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this fresh green chutney is the kind of condiment that makes everything it touches taste more alive. Cilantro and mint come together with garlic, ginger, and a splash of coconut aminos for a sauce that's layered and complex without requiring much effort at all. The whole thing comes together in a blender in under a minute, making it one of the easiest flavor upgrades you can keep in your fridge. For anyone navigating a mustard sensitivity, store-bought chutneys and sauces can be a minefield — many contain mustard seeds or mustard oil as a base ingredient. Every component here is clean and straightforward, so you can dip, drizzle, and dollop with total confidence. A touch of honey rounds out the heat from the ginger and the tartness from the lime, though it's completely optional depending on your preference. Spoon it over grilled proteins, use it as a dipping sauce, or swirl it into yogurt — it's endlessly versatile and keeps beautifully for a few days in the fridge.
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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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