Indian Mint Sauce Recipe

An epicurean adventure to India

Introducing a homemade, quick and easy Indian Mint Sauce recipe!

Indian Mint Sauce (or mint chutney) is a classic blend of coriander, mint, aromatic spices, a hint of lemon juice and a velvety base of thick plain yoghurt. It's a refreshing dipping sauce that more than often graces the tables of British Indian restaurants.

Did you know that London alone has more Indian restaurants than Delhi and Mumbai put together? Yep, the Brits take their Indian food very seriously!

This Indian mint yoghurt sauce usually accompanies poppadoms and an array of other tantalising Indian appetisers. It's served alongside its saucy partners in crime - spicy mango chutney and a cold Indian onion chutney.

This trio of sauces is an indispensable part of the curry house dining experience. So much so that in Britain, no one actually minds waiting for their food in an Indian restaurant. You can tuck into a generous pile of poppadoms and a delicious medley of sauces while you wait!

With this recipe and just five minutes of your time, you can make your very own batch of cooling mint sauce. And here's the bonus: It's perfectly suited for preparation ahead of time, as it's meant to be served cold, straight from the fridge.

Fast facts - India

Key ingredients notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Fresh cilantro (coriander) and mint

Use only fresh herbs. Dry herbs will simply not work for this sauce, unfortunately. Its main characteristic is the fresh flavour you get from the herbs.

You'll need two heaped tablespoons of each herb, un-chopped. Fill the tablespoons generously but don't pack them so tightly that you end up squashing the herbs in the process.

For the mint, use only the leaves, not the stems. For the cilantro, remove the thick, woody stems, but the thinner stems near the leaves are fine to use.

Green chilli

We recommend one small green chilli for a mild heat level. If you like it spicier, go for a bigger chilli or even two green chillies. Just be cautious, it can get pretty hot! You can also use Jalapeños.

Lemon juice

Lemon juice is optional, but it adds a lovely, zesty kick. We suggest just a small squeeze, about a teaspoon's worth. Lime juice works too if you prefer.

The spices

You'll need ground cumin and garam masala, but not much, just a quarter teaspoon of each. These spices should complement the mint and not steal the show.

Feel free to add a dash of black pepper as well, it's a personal preference.

Yoghurt

The best option is a plain, full-fat, thick Greek yoghurt. This will give you a rich, scoopable, creamy mint sauce. If you can't find Greek yoghurt where you live, any other thick, full-fat, plain yoghurt will do.

A quick note: If you use thinner yoghurt, add just one tablespoon of water to avoid making the sauce too runny.

A note on the equipment needed

Since we're dealing with a small amount of ingredients, using a big blender or food processor won't work well. The blades will just slide over the ingredients without chopping them properly. Instead, you can use one of these:

• A small blender, like a mini chopper.

• A spice grinder or a coffee grinder that's only used for food.

• A mortar and pestle to grind everything by hand.

How to make Indian Mint Sauce - Step-by-step

1. In a small chopper, grinder or mortar and pestle, combine the fresh coriander leaves, mint leaves, chopped green chilli, water and a squeeze of fresh lemon juice.

2. Blend or grind the ingredients until they form a smooth paste.

3. Transfer the mint paste to a small bowl and add the ground cumin powder, garam masala, sugar and salt. Give it a quick stir.

4. Add the mint mixture to the Greek yoghurt.

5. Stir until everything is well combined and you have a smooth consistency. Place the sauce in the fridge for at least 30 minutes before serving.

6. Garnish with some fresh mint leaves if you wish.

Variations

• Add minced or crushed garlic for an extra layer of flavour.

• Grated ginger can provide a zesty and aromatic twist to your mint sauce.

• Adjust the heat level by using different types of green chillies or adding more for extra spice.

• Toasted cumin seeds can provide a pleasant earthy aroma and a slightly nutty taste.

• Experiment with different mint varieties, such as peppermint or chocolate mint, to vary the flavour profile.

• Citrus zest can brighten the sauce with a refreshing aroma, you can try lemon or lime.

Short-cut Indian mint sauce using store-bought mint sauce

Simply add 2-3 tablespoons of store-bought mint sauce to 8 tablespoons of yoghurt along with ¼ teaspoon cumin, ¼ teaspoon garam masala, ¼ teaspoon chilli powder, ½ teaspoon sugar and salt to taste.

Adjust the seasoning to taste, for instance, you can add more chilli powder for a bit more heat, or more sugar if you want it sweeter.

Serving suggestions

With Indian snacks and appetisers - Poppadoms, samosas, onion bhaji, pakoras, kachori, chaat (like Sev Puri, Bhel puri) and kebabs.

As a dip with bread - Naan, roti, chapati, with kathi rolls.

On sandwiches - Use as a delicious sauce in sandwiches or a lamb burger.

With vegetables - Use in a potato salad, as a salad dressing or as a sauce with roasted vegetables.

As a sauce with main dishes - Curries, rice dishes, biryani, tandoori platters, grilled meats.

Storage

Store any leftover Indian mint sauce in an airtight container in the fridge for up to 3-4 days.

This yoghurt-based sauce is not suitable for freezing.

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