Seed Oil Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this blender chutney is the kind of condiment that makes everything on the plate taste more alive. Fresh cilantro and mint do the heavy lifting here, backed up by garlic, ginger, and a splash of coconut aminos that adds a subtle savory depth without any soy or additives to worry about. Most store-bought chutneys and sauces sneak in refined vegetable or seed oils as a filler or preservative, so making your own from scratch is genuinely the easiest way to keep things clean. Every single ingredient in this recipe is whole and recognizable, which means you get bold, complex flavor with zero compromise. The whole thing comes together in under a minute of blending, and a little honey at the end rounds out the heat and acidity beautifully if you want it. Spoon it over grilled chicken, stir it into yogurt, use it as a dipping sauce, or drizzle it on eggs — it's endlessly versatile. Stored in a jar in the fridge, it stays vibrant and fresh for up to three days, though it rarely lasts that 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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