Bright, herby, and punchy with citrus, this fresh chutney is the kind of condiment that makes everything it touches taste more alive. Cilantro and mint are blended together with garlic, ginger, and a generous squeeze of lime juice for a sauce that's vibrant in both color and flavor. A splash of coconut aminos adds a subtle savory depth that rounds out the heat and brightness without any soy or grain-based ingredients — making it a genuinely clean, worry-free option. Rye and other grains can sneak into store-bought chutneys through fillers, thickeners, or malt-based additives, but every single ingredient here is naturally grain-free and straightforward. The whole thing comes together in under a minute of blending, and a touch of honey at the end is optional but adds a lovely balance if your herbs are on the bitter side. Spoon it over grilled meats, stir it into yogurt, use it as a dipping sauce, or drizzle it on roasted vegetables — it's endlessly versatile. Stored in a jar in the fridge, it stays fresh and ready to go for up to three days.
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Combine the cilantro, mint, garlic, ginger, lime juice, coconut aminos, and 2 tbsp water in a blender or food processor.
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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