Vegan Cilantro Mint Chutney
This bright, herbaceous chutney is the kind of condiment that makes everything it touches taste more alive. Blended from fresh cilantro and mint with punchy garlic, ginger, and a generous squeeze of lime, it delivers layers of flavor that are cooling and bold at the same time. Coconut aminos step in to add a subtle savory depth without any soy or animal-derived ingredients, keeping the whole thing completely plant-based from start to finish. The optional honey is the only ingredient that could shift things, so simply leave it out and the chutney stays fully vegan with zero compromise on taste. It comes together in under a minute of blending, which makes it one of the most rewarding things you can pull out of a blender on a weeknight. Spoon it over roasted vegetables, use it as a dipping sauce, or swirl it into grain bowls — it genuinely elevates whatever it lands on. Store it in a jar in the fridge and you'll find yourself reaching for it every single day until it's gone.
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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)
Can be omittedhoney
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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