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    Home » Chutney

    Indian Mint Sauce

    By Rachna Published: May 9, 2023 · Modified: Jan 11, 2025 Leave a Comment

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    Indian mint sauce or Indian mint chutney is a popular condiment in Indian cuisine. It is served with appetisers or snacks for a spicy, tangy hit. 

    It is made with fresh mint leaves, cilantro leaves, yoghurt or tamarind paste, and a variety of spices. This chutney really lifts the flavour of any dish.

    Mint chutney can be eaten alone or with a variety of dishes such as curries, dal, roti or rice. 

    It is an easy way to add some flavor and nutrition to your meal. Try making it at home with fresh ingredients for a delicious addition to any Indian dish.

    You may also like mint chutney, raw mango chutney, aam ki launji.

    Ingredients

    Mint leaves: As the name suggest, mint leaves is the essential ingredient of this chutney. It provides a fresh taste and complements the coolness of yogurt.

    Cilantro leaves: Cilantro or coriander leaves are very commonly used in Indian sauces or chutney for their fresh flavour and bright green color.

    Chillies: Indian chutneys always have a chilli kick. Green chillies are used here. Use less or more as per your taste.

    Yogurt: This chutney uses yogurt to balance out the spices and chillies. It tastes great.

    Spices: Ginger, garlic, cumin powder, ground coriander and salt are used.

    Ingredients for indian mint chutney: yogurt, cilantro leaves, mint, ginger, garlic, chillies and spices in bowls

    Instructions

    Clean and wash mint leaves. Do not use stalks as they are slightly bitter in taste. 

    Clean and wash cilantro leaves. You can use leaves and stems in the chutney. They are very flavourful.

    Take garlic, ginger roughly chopped and 2 tbsp. beaten yogurt.

    Assemble the spice powders: cumin, ground coriander and salt. I use a combination of black salt or pink salt and regular salt.

    This is because pink salt really lifts the taste of this chutney. If you don't have it, then you may skip it and use more of regular salt.

    A little bit of sugar is used to balance out the tastes. You can skip it if you so wish.
    In a blender or food processor, combine the mint leaves, cilantro leaves, green chilli, ginger and garlic.

    In a blender jar, mint, cilantro, ginger, garlic and green chillies are taken to blend.

    Blend until smooth.

    Ginger, garlic, chilli, cilantro leaves and mint in a blender jar for blending.

    Whip yogurt and add to the chutney so that it smoothly blends. Add spices and two types of salt. If adding sugar, add here.

    You can also just add the yogurt and give it one buzz in the blender to incorporate everything well.

    Blended chutney in jar with added spices and yogurt

    For more tang, you may add a tsp. of lemon juice (optional) to the chutney before serving.

    Cover and chill in the refrigerator for 15- 30 minutes before serving. 

    Transfer the chutney mixture to a bowl and serve chilled.

    Serve chilled, as a condiment or accompaniment to any Indian dish. Enjoy! 

    Storage Instructions

    It tastes best when fresh. 

    Mint chutney can be stored for upto 5 days in an airtight container in the fridge. 

    It may get a little darker in colour on storing but still tastes good.

    You can also freeze this chutney and store for a couple of months in the freezer. Thaw, blend and use.

    Tips

    1. This Indian mint yogurt sauce is a very handy condiment that stays in the fridge for 2 days in an airtight container.

    2. Mint leaves not only taste good but also provide a refreshing taste to this chutney.

    3. You can use stems of cilantro leaves as they are really flavourful in this chutney.

    4. Adjust green chillies as per taste. In case, you can’t find green chillies, you can use Fresno chillies or jalapeños.

    5. Sugar is optional and only balances out the heat and tartness in the chutney. You can skip it if you so desire.

    6. I avoid adding yogurt to the chutney while blending to prevent it from splitting.

    Whipped yogurt mixes well with blended chutney. You can use Greek yogurt or plant-based yogurt.

    Close up of a bowl of indian mint chutney

    Serving Suggestions

    Indian Mint Chutney is a versatile condiment that can be used in many different ways. 
    Dip: It can be used as a dip with crackers, French fries, snacks or samosas.

    Spread: This chutney is handy and healthy spread on sandwiches and wraps.

    Dressing: You can drizzle it over grilled vegetables and meats. You can also use it as a dressing over salads.

    Side: Serve it as a side with aloo parathas, gobi paratha, mooli paratha, cabbage paratha etc. along with a bowl of yogurt.  

    With appetiser: This mint chutney is very popular when served with paneer tikka, tandoori gobhi, tandoori chicken, chicken tikka, tandoori shrimp and tandoori aloo. 

    It is a match made in heaven.

    Marinade: It is a fantastic green marinade for paneer, tofu, fish, prawns or chicken. stirred into soups and curries for extra flavor, or used as an ingredient to make sauces, dressings and marinades.

    Variations 

    Indian Mint Chutney can be easily customized to suit your taste. Use yogurt (plant-based or dairy) depending upon your preference.

    Cashew and peanut yogurt work well.
    For a creamier version, substitute the yoghurt for coconut milk or yogurt.

    FAQs

    1. What dishes go well with Indian Mint Chutney? 

    Indian Mint Chutney works great as a condiment or accompaniment to many different types of Indian dishes especially appetisers like tikkas and tandoori dishes.

    It also tastes great as a side with curries, dal, roti, chapati and rice. It can also be used as a dip for crackers or samosas. 

    2. How can I make Indian Mint Chutney creamier? 

    For a creamier version of Indian Mint Chutney, substitute the yoghurt for coconut milk or yogurt.

    3. What can I use in place of yogurt in Indian mint sauce?

    You can use tamarind paste or lemon juice in place of yogurt in this chutney.

    Here's the recipe card:

    📖 Recipe Card

    Indian mint chutney in a bowl

    Indian Mint Sauce

    Rachna Parmar
    This is a recipe for Indian mint sauce or Indian mint chutney which is a popular Indian condiment. It is very versatile, served with appetizers or snacks.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 2 minutes mins
    Blend time 1 minute min
    Total Time 3 minutes mins
    Course Chutney
    Cuisine Indian
    Servings 1 bowl
    Calories 72 kcal
    bowl

    Ingredients
     

    • ½ cup fresh mint leaves
    • 2 tablespoons yogurt cashew or dairy
    • ½ teaspoon cumin powder
    • ¼ teaspoon coriander powder
    • ½ teaspoon ginger paste or freshly grated ginger root
    • 1 garlic clove minced
    • 1 green chilli finely chopped
    • ½ tsp. Sugar
    • Salt to taste

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    Instructions
     

    • Clean and wash mint leaves. Do not use stalks as they are slightly bitter in taste.
    • Clean and wash cilantro leaves. You can use leaves and stems in the chutney. They are very flavourful.
    • Take garlic, ginger roughly chopped and 2 tbsp. beaten yogurt.
    • Assemble the spice powders: cumin, ground coriander and salt. I use a combination of black salt or pink salt and regular salt.
    • This is because pink salt really lifts the taste of this chutney.
    • A little bit of sugar is used to balance out the tastes. You can skip it if you so wish.
    • In a blender or food processor, combine the mint leaves, cilantro leaves, green chilli, cumin powder, coriander powder, ginger and garlic. Blend until smooth.
    • Whip yogurt and add to the chutney so that it smoothly blends.
    • Transfer the chutney mixture to a bowl and season with salt and sugar to taste.
    • For more tang, you may add a tsp. of lemon juice to the chutney before serving.
    • Cover and chill in the refrigerator for 15- 30 minutes before serving.
    • Serve chilled, as a condiment or accompaniment to any Indian dish. Enjoy!

    Notes

    1. This Indian mint yogurt sauce is a very handy condiment that stays in the fridge for 2 days in an airtight container.
    2. Mint leaves not only taste good but also provide a refreshing taste to this chutney.
    3. You can use stems of cilantro leaves as they are really flavourful in this chutney.
    4. Adjust green chillies as per taste. In case, you can’t find green chillies, you can use Fresno chillies or jalapeños.
    5. Sugar is optional and only balances out the heat and tartness in the chutney. You can skip it if you so desire.
    6. I avoid adding the yogurt to the chutney while blending to prevent it from splitting. Whipped yogurt mixes well with blended chutney. You can use Greek yogurt or plant-based yogurt.

    Nutrition

    Calories: 72kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 178mgPotassium: 234mgFiber: 4gSugar: 6gVitamin A: 1065IUVitamin C: 14mgCalcium: 122mgIron: 2mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked this recipe, please leave a star * rating. Thanks.


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