Wheat Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this cilantro mint chutney is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and mint are blended with garlic, ginger, and a hit of citrus into a smooth, vibrantly green sauce that works as a dip, a drizzle, or a marinade. The secret weapon here is coconut aminos, which adds a subtle savory depth in place of traditional soy sauce — keeping the whole thing completely free of wheat without sacrificing any complexity. Everything goes straight into a blender, so you're looking at minimal prep and almost no cleanup. A touch of honey rounds out the heat and acidity if you want a slightly sweeter finish, but it's entirely optional. Make a jar on Sunday and you'll find yourself reaching for it all week 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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