Yeast Free Cilantro Mint Chutney

Total time10 min

Prep time10 min

Cook time0 min

4.5

(7)

Bright, herby, and punchy with lime, this blender chutney comes together in under a minute and makes just about everything taste more alive. Fresh cilantro and mint do the heavy lifting, while garlic, ginger, and a splash of coconut aminos add depth without any fermented or brewed ingredients that could be a problem for those avoiding yeast. That swap is the quiet genius here — coconut aminos deliver a savory, slightly sweet backbone in place of soy sauce, keeping the whole thing clean and yeast-free without sacrificing any complexity. A squeeze of fresh lime juice ties it all together and keeps the color a vivid, gorgeous green. Drizzle it over grilled proteins, stir it into grain bowls, use it as a dipping sauce, or spread it across flatbread — it genuinely works everywhere. Make a jar at the start of the week and you'll find yourself reaching for it constantly.

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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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