Pregnancy Friendly Cilantro Mint Chutney
This vibrant green chutney is bright, herby, and packed with fresh flavor — the kind of condiment that instantly elevates everything it touches, from grilled proteins to simple rice dishes. During pregnancy, store-bought sauces and condiments can be a minefield of preservatives, high-sodium ingredients, and additives you'd rather avoid, so making your own is a genuinely smart move. This recipe keeps things clean and wholesome, leaning on fresh cilantro, mint, garlic, and ginger — real ingredients you can see and trust. The lime juice adds a zippy tang that's especially welcome when you're craving something bright and refreshing, and the optional honey lets you dial in just a touch of sweetness if that sounds good to you. Coconut aminos bring a subtle savory depth without the high sodium load of traditional soy sauce, which is a thoughtful swap worth appreciating. The whole thing comes together in under a minute of blending, making it one of those effortless recipes you'll find yourself coming back to again and again. Keep a jar in the fridge and you've got a fresh, feel-good sauce ready to go whenever a craving strikes.
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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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