An epicurean adventure to India
Introducing a homemade, quick and easy Indian Mint Sauce recipe!
Indian Mint Sauce, also known as mint chutney, combines fresh coriander and mint with gentle spices, a squeeze of lemon and a creamy base of thick plain yoghurt. This cooling dip is a staple at British Indian restaurants and a perfect accompaniment to many Indian snacks.
Did you know that London alone has more Indian restaurants than Delhi and Mumbai combined? The love for Indian food is strong in the UK.
This mint yoghurt sauce traditionally accompanies poppadoms and other appetisers and is often served alongside spicy mango chutney and a tangy onion chutney. Together, these sauces form the classic trio that enhances the curry house experience.
With this recipe and just five minutes of active prep time, you can make your own batch of refreshing mint sauce. It stores well in the fridge and is best served chilled, so you can prepare it ahead of time.
Fast facts – India
| Location | India is in South Asia and shares borders with Pakistan, China, Nepal, Bhutan, Bangladesh and Myanmar. |
| Capital | New Delhi. |
| Language | India is linguistically diverse. Hindi and English are official at the national level, alongside many regional languages such as Bengali, Telugu, Marathi, Tamil, Urdu and Gujarati. |
| Population | Approximately 1.3 billion people. |
| Trivia | Varanasi preserves many ancient customs. One local tradition involves performing symbolic ceremonies during irregular monsoon patterns, illustrating the region’s deep cultural ties to seasonal change. |
What’s to love about this recipe
- Quick and easy: Ready in about 5 minutes with minimal skill required.
- Refreshing: A cool, herby dip that balances spicy dishes.
- Homemade is best: Far superior to many store-bought versions.
- Versatile condiment: Great with appetisers and mains like paneer tikka, tandoori chicken or kebabs.
- Restaurant quality: Replicates the minty taste you find in British Indian restaurants.
- Make ahead: Keeps well in the fridge and is served chilled.
- Minty zing: Fresh herbs and subtle spices give it a lively flavour.
- Customisable: Easily adjust heat and seasoning to your taste.
Key ingredients notes and substitutions
See the recipe card below for the full ingredient list.
Fresh cilantro (coriander) and mint
Use fresh herbs — dried cannot replicate the bright, vibrant flavour. Measure two heaped tablespoons of each herb (loosely filled). For mint, use only the leaves; for coriander, remove thick woody stems but thinner stems are fine.
Green chilli
One small green chilli gives mild heat. Increase to a larger chilli or two for more spice. Jalapeños can be used as an alternative.
Lemon juice
A small squeeze (about a teaspoon) brightens the sauce. Lime juice works equally well.
The spices
Use just 1/4 teaspoon each of ground cumin and garam masala to complement the herbs without overpowering them. A pinch of black pepper is optional.
Yoghurt
Choose thick, full-fat Greek yoghurt for a rich, scoopable texture. If your yoghurt is thinner, add only one tablespoon of water to avoid a runny sauce.
A note on the equipment needed
Small quantities work best in compact tools so the blades can chop efficiently. Recommended options:
- A small blender or mini chopper.
- A spice or coffee grinder reserved for food use.
- A mortar and pestle for manual grinding.
How to make Indian Mint Sauce – Step-by-step
- Place the mint leaves, coriander leaves, chopped green chilli, 2 tablespoons water and a squeeze of lemon juice into a small chopper, grinder or mortar and pestle.
- Blend or grind until you have a smooth, fine paste.
- Transfer the paste to a small bowl and stir in 1/4 teaspoon ground cumin, 1/4 teaspoon garam masala, 1/2 teaspoon sugar and salt to taste.
- Fold the mint mixture into 8 tablespoons of full-fat Greek yoghurt until smooth and evenly combined.
- Chill the sauce in the fridge for at least 30 minutes before serving to let flavours meld.
- Garnish with fresh mint leaves if desired.
Top tips
Use fresh herbs
Fresh mint and coriander give the best flavour and texture. Avoid dried herbs.
Balance the spices
Keep cumin and garam masala minimal so the herbs remain the star.
Opt for thick, full-fat yoghurt
Thicker yoghurt ensures a scoopable sauce rather than a runny dip.
Don’t blend the yoghurt
Add yoghurt after you have blended the herbs to preserve texture and avoid excess thinning.
Serve cold
Chill the sauce thoroughly and serve straight from the fridge for best results.
Variations
- Add crushed garlic for a bolder flavour.
- Grated ginger lends a zesty, aromatic twist.
- Adjust heat with different green chillies or add more to taste.
- Toasted cumin seeds introduce a warm, nutty aroma.
- Try alternative mint varieties—peppermint or apple mint—for subtle changes.
- Finish with citrus zest (lemon or lime) to brighten the sauce.
Short-cut Indian mint sauce using store-bought mint sauce
For a quick alternative, mix 2–3 tablespoons store-bought mint sauce with 8 tablespoons yoghurt, then add 1/4 teaspoon cumin, 1/4 teaspoon garam masala, 1/4 teaspoon chilli powder, 1/2 teaspoon sugar and salt to taste. Adjust seasoning as needed.
Serving suggestions
With Indian snacks and appetisers – poppadoms, samosas, onion bhaji, pakoras, kachori, chaat and kebabs.
As a dip with bread – naan, roti, chapati or kathi rolls.
On sandwiches – use as a zesty spread in sandwiches or burgers.
With vegetables – stir into potato salad, use as a dressing or serve with roasted vegetables.
With main dishes – great alongside curries, biryani, tandoori platters and grilled meats.
Storage
Store leftover sauce in an airtight container in the fridge for up to 3–4 days. This yoghurt-based sauce is not suitable for freezing.
Recipe
Indian Mint Sauce
Equipment
- 1 small blender/mini chopper/mortar and pestle
Ingredients
- 2 tablespoons mint leaves (heaped)
- 2 tablespoons coriander leaves (heaped)
- 1 small green chilli, chopped
- 2 tablespoons water (if yoghurt is not thick, use 1 tablespoon)
- 1 squeeze lemon juice (optional, about 1 teaspoon)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garam masala
- 1/2 teaspoon sugar
- Salt to taste (about 1/2 teaspoon as a guide)
- 8 tablespoons full-fat Greek yoghurt (or other plain, thick, full-fat yoghurt)
Instructions
- Combine mint, coriander, chopped green chilli, water and lemon juice in a small chopper, grinder or mortar and pestle.
- Blend or grind into a fine paste.
- Transfer the paste to a bowl and mix in cumin, garam masala, sugar and salt.
- Fold the mint mixture into the Greek yoghurt until smooth.
- Refrigerate for at least 30 minutes before serving.
- Garnish with fresh mint if desired.
Notes
Use fresh herbs
Always use fresh mint and coriander leaves for the best flavour and texture.
Balance the spices
Use a quarter teaspoon each of ground cumin and garam masala so the mint remains the dominant flavour.
Opt for a thick, full-fat yoghurt
Thick yoghurt yields a scoopable sauce. Thin yoghurt may require only a tablespoon of water if needed.
Don’t add the yoghurt to the blender
Add yoghurt after blending to avoid a runny texture.
Serve cold
Chill the sauce thoroughly before serving for the best taste and consistency.
Nutritional data disclaimer
The nutritional information is calculated by a third party and may vary depending on brands and exact ingredients used. Use these values as an estimate and consult a professional for personalised dietary advice.
For food safety advice, including guidance on food allergies, consult your local food safety authority.