Red Meat Allergy Friendly Cilantro Mint Chutney
This bright, herby chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint blitz together with garlic, ginger, and a generous hit of lime juice into a smooth, vibrantly green sauce that's equal parts cooling and punchy. Coconut aminos add a subtle savory depth without any soy, and a touch of honey rounds out the edges if you want a hint of sweetness. Because the whole recipe is built from fresh produce and pantry staples, there's nothing here to worry about from an allergy standpoint — no hidden animal proteins, no processed additives, just clean, whole ingredients. It comes together in under a minute of blending, making it one of the easiest flavor upgrades you can keep in your fridge. Spoon it over grilled vegetables, stir it into grain bowls, use it as a dipping sauce, or drizzle it over eggs — the possibilities are genuinely endless. Make a batch at the start of the week and you'll find yourself reaching for it constantly.
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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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