Pecan Free Cilantro Mint Chutney
Bright, herbaceous, 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 are the stars here, backed up by garlic, ginger, and a splash of coconut aminos that adds a subtle savory depth without any soy. A squeeze of lime ties it all together into something that's cooling and bold at the same time. The whole thing comes together in under a minute of blending, which means you're basically one quick scrape of a spatula away from a vibrant, restaurant-worthy sauce. Tree nut concerns are completely off the table — every ingredient in this recipe is a straightforward herb, citrus, or pantry staple with no hidden surprises. Drizzle it over grilled proteins, swipe it onto flatbread, or use it as a dipping sauce for roasted vegetables and you'll wonder how your kitchen ever functioned without a jar of this in the fridge.
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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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