Nightshade Free Cilantro Mint Chutney
Bright, herby, 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 do the heavy lifting here, backed up by garlic, ginger, and a splash of coconut aminos that adds a subtle savory depth without any soy. The result is a vibrant, restaurant-quality sauce you can pull together in under a minute of blending. Traditional chutneys often rely on tomatoes or green chiles for their signature kick, which puts them firmly off the table for anyone avoiding nightshades — but this version skips both entirely without sacrificing any of the bold, fresh flavor you'd expect. Lime juice brings the brightness, ginger brings the heat, and the herbs carry everything with that unmistakable garden-fresh character. A touch of honey rounds it all out if you want just a whisper of sweetness. Blend it smooth, taste, adjust, and you're done. It keeps in the fridge for up to three days, so it's worth making a full batch to drizzle over grilled meats, stir into grain bowls, or use as a dipping sauce whenever you need a fast flavor upgrade.
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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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