Nitrate & Nitrite Free Cilantro Mint Chutney
This vibrant green chutney is bright, herby, and punchy in all the right ways — the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint do the heavy lifting here, backed by garlic, ginger, and a generous hit of lime juice that keeps the whole thing tasting clean and lively. Coconut aminos step in to add a subtle savory depth without any of the preservatives or additives that sneak into conventional soy sauces and bottled condiments. Every single ingredient in this blender sauce is whole and unprocessed, which is exactly what you want when you're being careful about what goes into your food. The whole thing comes together in under a minute of blending, and a little honey at the end rounds out the heat and acid beautifully if you want it. Spoon it over grilled chicken, stir it into yogurt, use it as a dipping sauce, or drizzle it on grain bowls — it genuinely works on almost anything. Store it in a jar in the fridge and you've got a bold, preservative-free flavor boost ready to go for days.
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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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