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Mint Chutney

Mint is considered a carminitive, an herb that reduces gas and bloating. Mint has been used historically for dyspesia, nausea, IBS, and stomach cramps. Combined with peppers, this dish is high in Vitamin C and A. Coriander seeds and leaves are also considered carminative and help chelate heavy metals. Coriander can also be used as an appetite stimulant and antimicrobial. Overall, this recipe helps support digestion and reduce inflammation.

Most chutneys tend to have sugar and onions. For my patients with digestive issues, these ingredients can feed unwanted bacteria and yeast. This recipe is low in fermentable sugars and has no sugar or sweetener.


Prep time: 6 min Cook time: 0 min Servings: 6


1 1/2 cups mint

1/2 cup cilantro

3 shishito peppers (or green peppers)

1 bunch scallion tops

1 cup garlic infused oil

2 tsp fresh ginger, peeled

1 tsp coriander, freshly ground

1 tbsp lime juice

2 tsp filtered water

1/2 tsp salt


1. Blend all ingredients in a food processor, blender or nutribullet

2. Serve immediately. You can also store in airtight container or ice cube trays


  • Add to lettuce wraps, coconut wraps or tacos

  • serve with proteins such as elk, bison or lamb dishes

  • Serve on top of grilled broccoli or other grilled vegetables

  • Expand into a dressing with lime juice and olive oil

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