PCOS Friendly Cilantro Mint Chutney
Fresh herbs are the star here — cilantro and mint blended together create a vibrant, cooling chutney that's as versatile as it is gorgeous. A hit of garlic and ginger adds depth and warmth, while fresh lime juice keeps everything bright and tangy. Coconut aminos step in as a savory, slightly sweet base note in place of traditional soy sauce, making this naturally lower in sodium and free from ingredients that can spike inflammation or disrupt hormones. For anyone managing blood sugar and hormonal balance, every ingredient in this recipe earns its place — there's no refined sugar, no processed fillers, and the optional honey gives you full control over sweetness. It comes together in under a minute of blending and keeps in the fridge for days, so you can drizzle it over grilled proteins, stir it into grain bowls, or use it as a dipping sauce all week long. Simple, clean, and genuinely delicious.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp water, plus more as needed
- ¼ tsp fine sea salt, or to taste
- 1 tsp honey (optional)
Can be omittedhoney
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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