Yogurt mint sauce is a fresh and cool chutney that is perfect to serve with poppadums and starters. This recipe is easy and quick to make with minimal ingredients that are mostly available in kitchen pantry.
Perfect dip for starters
This is a standard chutney served with poppadums along with onion salad and sweet mango chutney, in most of the Indian restaurants in UK. This dip goes well with all tandoori starters such as pineapple stuffed paneer tikka, deep fried starters such as onion bhaji, bread vada. This is my daughter’s favourite spread on her toast. I whip up a batch of this dip or carrot dip or eggplant chutney to go with snacks, toast and starters.
Is this yogurt mint sauce recipe adaptable?
Feel free to customise this recipe to suit your taste preference. You could add couple of garlic cloves while blending to impart an extra flavour. Extra chillies could be added to please chilli lovers. You could swap freshly ground black pepper for green chilli.
Let’s watch how to make this simple yogurt mint sauce
1 cup = 250ml ; 1 tbsp = 15ml
Mint: 1/4 cup, roughly chopped
Coriander: 1/4 cup, roughly chopped
Green Chilli: 1, roughly chopped
Natural yogurt: 1 cup
Salt: as required
Sugar: 1/2 tsp
Ground cumin : 1/2 tsp
Lemon juice: 1/2 lime
Place mint, coriander, green chilli, salt, sugar, ground cumin, lemon juice and blend until smooth paste.
In a wide bowl, place yogurt, ground paste, mix until well combined.
Serve fresh yogurt mint sauce with poppadums or any starters.
Do not blend yogurt along with mint and coriander as you will end up with thin sauce.
Adjust green chillies as per your preferred spice levels.
Add little water while blending if necessary.
Restaurant Style Yogurt Mint Sauce
Nut free, Gluten free
1 Cup = 250ml ; 1 tbsp = 15ml
- 1/4 cup Mint roughly chopped
- 1/4 cup Coriander roughly chopped
- 1 Green Chillies roughly chopped
- 1 cup Yogurt
- Salt as required
- 1/2 tsp Sugar
- 1/2 tsp Cumin Powder
- 1/2 lime Lemon Juice
- In a blender add mint, coriander, green chillies, lemon juice, cumin powder. salt and sugar.
- Blend it to a smooth paste.
- In a wide bowl add yogurt.
- Now add already blended mint and coriander paste.
- Mix well into a smooth sauce.
- Enjoy fresh Mint sauce with poppadums or with any tandoori/grilled starters.
KEEP IN TOUCH
Do let me know if you make this dipping sauce. I love to get feedback from readers.
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