Pescatarian 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 together with garlic, ginger, and a generous squeeze of lime juice, creating a sauce that's intensely aromatic and deeply green. Coconut aminos add a subtle savory depth without any soy, keeping the ingredient list clean and the flavor balanced. A touch of honey rounds out the heat and acid if you want a slightly softer finish — totally optional, but worth trying at least once. The whole thing comes together in under a minute of blending, which means you're basically one jar away from upgrading grilled fish, rice bowls, flatbreads, or roasted vegetables. It keeps in the fridge for up to three days, though it rarely lasts that long once people discover it's sitting there.
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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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