Yogurt mint sauce is a fresh and cool chutney that is perfect to serve with poppadums and starters. This Indian mint sauce recipe is easy and quick to make with minimal ingredients that are mostly available in kitchen pantry.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
Perfect dip for starters
This is a standard Indian mint chutney served with poppadums along with onion salad and sweet mango chutney in most of the restaurants in the UK. It can be used as an Indian dipping sauce that goes well with all tandoori starters such as pineapple stuffed paneer tikka, deep-fried starters such as onion bhaji, vegetable pakora, bread vada. I whip up a batch of this dip or carrot dip or eggplant chutney to go with snacks, toast and starters.
Yogurt mint sauce recipe Variations
You could add couple of garlic cloves while blending to impart an extra flavour.
Add extra chillies to make it extra hot.
You could swap freshly ground black pepper for green chilli.
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.
Watch how to make Indian mint sauce
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Ingredients
1 cup = 250ml ; 1 tablespoon = 15ml
Mint: ¼ cup, roughly chopped
Coriander: ¼ cup, roughly chopped
Green Chilli: 1, roughly chopped
Plain yogurt: 1 cup
Salt: as required
Sugar: ½ teaspoon
Ground cumin : ½ teaspoon
Lemon juice: ½ lime
Method
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.
Notes
Do not blend yogurt along with mint and coriander as you will end up with thin yogurt mint sauce.
Adjust green chillies as per your preferred spice levels.
Add little water while blending if necessary.
More Indian recipes with Mint
Restaurant Style Yogurt Mint Sauce
Ingredients
Nut free, Gluten free
1 Cup = 250ml ; 1 tablespoon = 15ml
- ¼ cup Mint roughly chopped
- ¼ cup Coriander roughly chopped
- 1 Green Chillies roughly chopped
- 1 cup Yogurt
- Salt as required
- ½ teaspoon Sugar
- ½ teaspoon Cumin Powder
- ½ lime Lemon Juice
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.
Video
Notes
Nutrition
More Restaurant style recipes
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- Potato 65
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- Paneer Makhani
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- Vegetable Pakora
KEEP IN TOUCH
Do let me know if you try this lovely Indian mint sauce recipe. I love to get feedback from readers.
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My family love the yogurt dip with poppadums that is served in restaurants so they would absolutely love this. Thanks for sharing 🙂
Glad to know Cat. I hope you do try and let me know your feedback.
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.
Thanks for your feedback Poppy. I'm so pleased to know you enjoyed this sauce.
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
Thanks a lot. Glad to know you all like it.