Indian Mint Sauce
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.
Servings 1 bowl
Calories 72kcal
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
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.
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: 72kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 178mg | Potassium: 234mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 2mg