Indian Mint Sauce
Indian Mint Sauce is a classic blend of coriander, mint, aromatic spices, a hint of lemon juice and a velvety base of thick plain yogurt. It's a refreshing dipping sauce that more than often graces the tables of British Indian restaurants.
Print Recipe
Save
Servings: 4 servings
Calories: 31kcal
Equipment
- 1 small blender/mini chopper/mortar and pestle
Ingredients
- 2 tablespoons mint leaves - heaped tablespoons
- 2 tablespoons coriander leaves - heaped tablespoons
- 1 small green chilli - chopped
- 2 tablespoons water - if the yoghurt used is not that thick, use one tablespoon of water
- 1 squeeze lemon juice (optional) - or lime juice, about 1 teaspoon
- ¼ teaspoon cumin
- ¼ teaspoon garam masala
- ½ teaspoon sugar
- salt to taste - as a guide, we add about ½ teaspoon
- 8 tablespoons full fat Greek yoghurt - or other plain, thick, full fat yoghurt
Instructions
- In a small chopper, grinder or mortar and pestle, combine the mint leaves, coriander leaves, chopped green chilli, water and a squeeze of lemon juice.2 tablespoons mint leaves, 2 tablespoons coriander leaves, 1 small green chilli, 2 tablespoons water, 1 squeeze lemon juice (optional)
- Blend or grind the ingredients until they form a fine pulp.
- Transfer the mint pulp to a small bowl and add the ground cumin, garam masala, sugar and salt. Give it a quick stir.¼ teaspoon cumin, ¼ teaspoon garam masala, ½ teaspoon sugar, salt to taste
- Add the mint mixture to the yoghurt. Stir until everything is well combined. Place the sauce in the fridge for at least 30 minutes before serving.8 tablespoons full fat Greek yoghurt
- Garnish with some fresh mint leaves if you wish.
Notes
Use fresh herbs
Always use fresh mint and coriander leaves for the best flavour and texture. Avoid dried herbs as they won't produce an authentic Indian mint sauce.Balance the spices
Be mindful of the spices. Use a quarter teaspoon each of ground cumin and garam masala to let the mint flavour shine while adding a subtle spice kick.Opt for a thick, full fat yoghurt
The thicker, the better. Hence, we recommend Greek yoghurt for this recipe. You definitely want a scoopable sauce, not runny.Don't add the yoghurt to the blender/grinder
If you blend the yoghurt together with the other ingredients, you might find you end up with sauce that's too runny. The yoghurt should be the very last ingredient to add.Serve cold
For best results, chill the sauce well before serving. Don't remove it from the fridge too long before serving.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 2mg | Sodium: 52mg | Potassium: 18mg | Fiber: 1g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 0.2mg
