Pistachio 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 form the backbone, while garlic, ginger, and a splash of coconut aminos add savory depth that goes way beyond a basic dipping sauce. A touch of honey is optional but rounds out the acidity beautifully if you want a slightly sweeter finish. The whole thing comes together in under a minute of blending — just toss everything in, scrape down the sides, and you're done. Because every ingredient here is a whole, recognizable food, there's zero guesswork about what's actually in it, which is a relief when you're navigating tree nut concerns at the store. It keeps in the fridge for up to three days, so you can make a batch ahead and drizzle it over grilled proteins, stir it into grain bowls, or use it as a bright, cooling dip all week 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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