Nutmeg Free Cilantro Mint Chutney
Bright, herbaceous, and punchy with lime, this blended green chutney is the kind of condiment that makes everything on the plate 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 lime juice keeps the color vivid and the flavor sharp, while a touch of honey rounds out any bitterness if you want a slightly softer finish. Warm spices like nutmeg can sneak into store-bought chutneys and spice blends more often than you'd expect, so making your own from scratch is the cleanest way to stay in control of exactly what goes in. This recipe keeps things beautifully simple — just fresh herbs, aromatics, and a blender. It comes together in under a minute of active blending, and the result is a silky, restaurant-quality sauce you can spoon over grilled proteins, swirl into grain bowls, or use as a dipping sauce for flatbreads. It keeps in the fridge for up to three days, though it rarely lasts that 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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