Indian yogurt mint sauce is a classic condiment served with poppadum’s in Indian restaurants. It is a nut-free and gluten-free dip and could be made vegan with a simple substitution.
This delicious restaurant-style yogurt mint sauce gets ready in 5 minutes and is perfect to serve not only with poppadum’s but starters as well.
This is a standard Indian mint chutney served with poppadum’s along with onion salad and sweet mango chutney in most Indian restaurants and takeaways in the UK.
Herbs: Fresh mint and coriander leaves.
Green Chilli: To add a spicy kick to the mint sauce.
Natural Plain Yogurt: Full-fat yogurt yields a creamy and delicious dipping sauce.
Seasoning: ground cumin, salt and sugar to balance the taste.
Lemon juice: To add zing to this Indian dipping sauce.
How to make yogurt mint sauce?
Place mint, coriander, green chilli, salt, sugar, ground cumin, lemon juice and blend until a smooth paste.
In a wide bowl, place the yogurt, ground paste, mix until well combined.
Serve fresh yogurt mint sauce with poppadums or any starters.
For a garlic flavour, add a couple of garlic cloves while blending.
Add more green chillies or jalapeños to make it extra hot.
Combine the ground paste with Greek yogurt/hung curd to get a thick consistency so that you can use it as an Indian mint chutney to spread on a sandwich.
For vegan mint sauce, swap plant-based yogurt for regular dairy yogurt.
You could swap freshly ground black pepper for green chilli.
Tips and Tricks
Do not blend the yogurt along with the mint and coriander as you will end up with thin yogurt mint sauce.
Add little water if necessary while blending to make the process easier. Scrape the sides of the blender jar in between blending.
Use full-fat yogurt as it yields a thick and creamy mint sauce. Low-fat yogurt results in a thin sauce.
What to serve Indian mint sauce with?
Poppadum’s served with yogurt mint dipping sauce, sweet mango chutney and onion salad is the most loved starter in Indian restaurants across the UK. Some restaurants provide extra dip in a chutney tray such as a red chutney served in Sanskruti restaurant in Manchester.
This dahi pudina chutney is a classic dip served with tandoori appetisers such as tikkas and kebabs.
This easy Indian mint chutney is a delicious side to serve with fried appetisers such as samosa and pakora.
Yogurt mint sauce made with Greek yogurt/hung curd is great to spread on veggie wraps and sandwiches.
How to use up the leftover mint sauce?
Use it up as a salad dressing. A simple chickpea salad tastes so flavourful with this mint sauce.
Drizzle it over masala papad for extra flavour. Ensure to reduce the spices in onion tomato masala used in masala papad to prevent it from turning into a too salty and spicy dish.
How to store mint sauce?
Mint sauce stays fresh for 4-5 days when stored in an airtight container in the fridge.
If the sauce separates, just give it a good stir before serving.
If you are planning to make a big batch of it ahead of time, blend the herbs and spices with lemon juice, fill it in an ice cube tray and pop it in the freezer for 3-4 hours or until it solidifies. Take the ice cube tray out, remove the cubes, put them in a zip lock bag or a freezer-friendly container and store it in the freezer.
Whenever you plan to make a yogurt mint sauce, thaw a cube and stir it into the yogurt. With ready-to-use frozen spiced mint chutney, you need less than 5 minutes to make delicious homemade yogurt mint sauce. No grinding, no extra dishes to wash and most importantly it saves time.
More recipes with mint
Full fat yogurt yields a creamy sauce with the right consistency. However, for the low-fat version mint sauce, low-fat yogurt could be used but the lemon juice has to be reduced as the yogurt will already be sour.
Stir a spoonful of jarred mint sauce and pepper powder into a bowl of yogurt until well combined. Taste and adjust seasoning. With jarred mint sauce, it takes just a minute or two to get the yogurt mint sauce on the table. Having a jar of the ready-made mint sauce comes in handy whenever you plan to host an Indian feast at the last minute and don't have sufficient time to prep ahead for the party.
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📖 Recipe Card
Restaurant Style Yogurt Mint Sauce
- In a blender add mint, coriander, green chillies, lime juice, cumin powder. salt and sugar.¼ cup Mint, ¼ cup Coriander Leaves, 1 Green Chillies, Salt, ½ Teaspoon Cumin Powder, Lemon Juice, ½ Teaspoon Sugar
- Blend it to a smooth paste.
- In a wide bowl add yogurt.1 cup Natural Plain 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.