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    Home » Recipes » Condiments

    5-minute Indian Yogurt Mint Sauce

    Published: Jun 24, 2018 · Modified: Aug 25, 2022 by Geetha Priyanka · 7 Comments

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    pin image of yogurt mint sauce in a small bowl with paneer tikka on black plate with text overlay on top and bottom.

    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. 

    Jump to:
    • Ingredients
    • How to make yogurt mint sauce?
    • Variations
    • Substitutions
    • Tips and Tricks
    • What to serve Indian mint sauce with?
    • How to use up the leftover mint sauce?
    • How to store mint sauce?
    • FAQs
    • 📖 Recipe Card

    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 5-minute dip can be used as an Indian dipping sauce that goes well with all tandoori appetisers and deep-fried dishes such as onion bhaji, vegetable pakora and bread vada. 

    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.

    Ingredients

    herbs, yogurt, salt,sugar,lemon and green chilli placed on a wooden table.

    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.

    herbs and salt in a blender with lemon squeezing on it and herb paste

    In a wide bowl, place the yogurt, ground paste, mix until well combined.

    adding herb paste in yogurt and mixing

    Serve fresh yogurt mint sauce with poppadums or any starters.

    close up shot of mint sauce in a bowl placed on a black background.

    Variations

    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.

    Substitutions

    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. 

    This Indian dip prepared without green chillies is best to serve with chickpea vegetable patties or sweet potato patties. 

    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. 

    Give roasted vegetables an Indian touch and an extra flavour with this simple yogurt sauce. Drizzle it on top of my garlic herb roasted root vegetables, roasted turnips and baked potato wedges. 

    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

    Fresh Mint Tea

    Green Chutney for Chaats

    Pudina Pulao (Mint Rice)

    Masala Lassi

    Watermelon Mint Juice

    FAQs

    Can low-fat yogurt be used to make yogurt mint sauce?

    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. 

    How to make yogurt mint sauce with ready-made mint sauce from a jar?

    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.

    Keep in Touch

    Do let me know if you make this Indian restaurant-style yogurt mint sauce. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online.

    You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?

    📖 Recipe Card

    close up shot of mint sauce in a bowl placed on a black background.

    Restaurant Style Yogurt Mint Sauce

    Restaurant style Yogurt Mint Sauce is fresh and cool chutney which is quick and easy to prepare. It is a perfect dip for poppadums and tandoori starters. This recipe uses fresh mint and is much tastier than store- bought ones.
    4.62 from 31 votes
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    Course: Chutneys
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 5
    Calories: 37kcal
    Author: Geetha Priyanka

    Video

    Ingredients

    1 Cup = 250ml ; 1 Tablespoon = 15ml; 1 Teaspoon = 5ml

    • ¼ cup Mint roughly chopped
    • ¼ cup Coriander Leaves roughly chopped
    • 1 Green Chillies roughly chopped
    • 1 cup Natural Plain Yogurt
    • Salt as required
    • ½ Teaspoon Sugar
    • ½ Teaspoon Cumin Powder
    • Lemon Juice from half lime

    Instructions

    • 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.

    Notes

    Do not blend yogurt along with mint and coriander as you end up with thin sauce.
    Adjust green chillies as per your preferred spice levels.
    Add little water while blending if necessary.
     
     
    ** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

    Nutrition

    Calories: 37kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 54mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 0.3mg
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    1. Jamie

      October 20, 2022 at 4:11 pm

      Hi - Is it lemon or lime for this recipe? Both are mentioned

      Reply
    2. Cat | Curly's Cooking

      August 19, 2018 at 3:16 pm

      5 stars
      My family love the yogurt dip with poppadums that is served in restaurants so they would absolutely love this. Thanks for sharing 🙂

      Reply
      • geethapriyanka

        August 19, 2018 at 4:18 pm

        Glad to know Cat. I hope you do try and let me know your feedback.

        Reply
      • Poppy

        July 31, 2021 at 6:57 am

        5 stars
        This sauce is so flavourful and so easy to make that too with ingredients I usually have in hand. I made it last week and enjoyed with samosa.

        Reply
        • Geetha Priyanka

          July 31, 2021 at 5:23 pm

          Thanks for your feedback Poppy. I'm so pleased to know you enjoyed this sauce.

          Reply
    3. Midge @ Peachicks' Bakery

      August 15, 2018 at 5:16 pm

      Yum! This is one of our favourite accompaniments in this house, I make it with coconut yoghurt so its Peachick Safe but they will eat it on anything! Thanks for Sharing #CookBlogShare x

      Reply
      • geethapriyanka

        August 16, 2018 at 11:37 am

        Thanks a lot. Glad to know you all like it.

        Reply

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