Paleo Cilantro Mint Chutney
Bright, herby, and punchy with citrus, this cilantro mint chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint are blended with garlic, ginger, and lime juice into a smooth, vibrantly green sauce that comes together in under a minute. Coconut aminos stand in for the soy sauce you'd find in many traditional versions, delivering that subtle savory depth without any grain or legume ingredients — making it a seamless fit for a grain-free, whole-foods lifestyle. A touch of honey rounds out the brightness if you want a hint of sweetness, though it's completely optional and easy to skip. The whole thing takes just one blender and a handful of fresh ingredients, so there's almost no cleanup and no fuss. Spoon it over grilled meats, roasted vegetables, or use it as a dipping sauce — 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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