Soy Free Cilantro Mint Chutney
This vibrant green chutney is bright, herby, and punchy in all the right ways — the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint form the backbone, while garlic, ginger, and lime juice layer in heat, warmth, and a sharp citrusy lift that keeps you coming back for more. The secret weapon here is coconut aminos, which adds that subtle savory depth you'd normally get from soy sauce — without any soy whatsoever. It's a smart swap that works beautifully and keeps the whole recipe completely clean for anyone avoiding soy in their diet. Everything goes straight into a blender, so you're looking at minimal prep and almost no cleanup. Drizzle it over grilled meats, use it as a dipping sauce for samosas, or spoon it onto eggs — honestly, it's hard to find something it doesn't improve. Make a batch at the start of the week and keep it in the fridge for up to three days of seriously easy, flavor-packed meals.
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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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