Turmeric Free Cilantro Mint Chutney
Bright, herbaceous, and punchy with lime, this blended green 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 by garlic, ginger, and a splash of coconut aminos that adds a subtle savory depth without any soy. The lime juice keeps the color vivid and the flavor sharp, while a touch of honey rounds out any bitterness if you want a slightly sweeter finish. Many store-bought chutneys and spice blends sneak in golden-hued spices that can be hard to avoid, but this recipe is built entirely from fresh herbs, aromatics, and pantry staples — nothing that would raise a flag. It comes together in under a minute of blending, which means you can whip up a fresh batch any time without much effort. Serve it alongside grilled proteins, spoon it over rice, use it as a dipping sauce, or swipe it inside a wrap — it genuinely works with almost anything. Stored in a jar in the fridge, it stays bright and delicious 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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