Indian Mint Sauce Recipe, Mint Raita or Mint Yogurt Dip - Easy no-cook dipping sauce for appetizers like pakoras, samosa, kebabs and to serve along side main course like biryani or pulao.
Indian Mint Yogurt Sauce or Mint Yogurt dip is a refreshing, creamy and cooling condiment made with fresh mint leaves, yogurt and spices. Served as dipping sauce with appetizers like kebabs, samosa and poppadoms.
This restaurant favorite mint yogurt dip is versatile. Can be served with appetizers, snacks and main course like Biryani or Pulao.
The ingredients for making mint sauce is easily available at home. It takes roughly 15-20 mins to put this together and serve. Perfect for gatherings, dinner parties and entertaining.
Oil-free, Gluten-free, healthy can be easily Vegan.
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Indian Mint Sauce or Mint Raita
Mint Yogurt sauce, also known as Dahi Chutney or Mint Curd chutney is a popular Indian condiment or dipping sauce.
This condiment is served with kebabs, tikka, tandoori dishes. Ingredients like fresh mint leaves, green chilies and creamy cooling yogurt makes it a refreshing side to serve with spicy dishes.
Mint Sauce can be served with grilled vegetables, paneer tikka, samosa, onion bhaji or pakoras.
The consistency of this dip is not exactly thick and creamy. It is a bit runny because it doubles up as a condiment for main course rice recipes like Biryani and Pulao.
In Indian restaurants, mint yogurt chutney is served with pickled onions or laccha pyaz, mango chutney and/or assorted pickles. It is finger licking good!
Ingredients & Variation
Mint Leaves - Wash the leaves, use a kitchen towel to dab and remove excess moisture.
The recipe is quite forgiving. You can add fresh coriander or a mix of mint and coriander.
When it comes to either of the herbs, stick to tender stems and discard the thick ones. It will affect the taste and consistency of the dip.
Yogurt - Use unsweetened, thick yogurt (very important). Hung curd and Greek yogurt are excellent choices.
Hung Curd - A process where yogurt is strained through a cheesecloth. What you get is a thick, creamy, almost like cheese spread consistency. Makes excellent sandwich spread, dipping sauce or desserts.
Use any Vegan yogurt of your choice.
Garlic cloves - Use fresh garlic cloves instead of powder. Makes a ton of difference. I have used 2 garlic cloves as we love the garlicky taste. Feel free to dial down the quantity if you are afraid of the garlic breath.
Chilies - Adds a bit of heat.
Chaat Masala - Indian dry spice mix that is a combination of salty and tangy taste. Indian appetizers like kebabs, chaat etc gets a generous sprinkling of this masala. However, you can substitute with lemon juice.
Kala Namak
You can add roasted cumin powder or bhuna zeera. Mix and match according to your taste buds.
Ice Cubes - This will retain the green color of mint leaves in the blender.
How to make Indian Mint yogurt sauce
In a blender jar, add 1-2 ice cubes, green chilies and garlic cloves.
Next, add roughly chopped mint leaves, 1/2 cup yogurt, kala namak and chaat masala.
Blend to a smooth sauce consistency. Do not add water while blending.
Note - Use a high speed blender or chutney jar. Ice is added to retain green color of the sauce. It also prevent overheating of blender jar. Scrape the sides at regular intervals so that the sauce blends evenly.
Serving Suggestions
Appetizers - Falafel (ditch the hummus), Quinoa Patties, Cauliflower Tikka, Smashed Potatoes, Corn Pakora and Onion Pakora.
Kebabs, Paneer Satay or grilled veggie skewers.
Serve with Masala Papad or fried Poppadoms.
Serve as Mint Raita with Indian Main Course like Naan and spicy curries like Korma or Paneer Tikka Masala.
Use as Salad Dressing coz its Oil-free! Personal recommendation - Drizzle over bean salads (chickpeas, kidney beans, black beans).
Storage
If serving mint yogurt dip for a party or gathering, prep the ingredients overnight and just blend, serve once guests arrive.
Store leftover dip in an airtight container in the refrigerator. Stays fresh for 24 hours. Yogurt tends to taste sour with time so its best to finish the sauce soon.
When stored in the refrigerator for more than a day, you may notice a light brown layer on top of the dip. Just whisk it with a spoon and use. Brown layer is due to oxidization process.
Dipping Sauce or Condiments
Tzatziki - Cucumber yogurt dip
Cilantro Mint Chutney- Indian Green Chutney
Muhammara - Red Bell Pepper Dip
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Mint Yogurt Sauce (Indian Mint Yogurt Dip)
Equipment
- Blender Jar or Chutney Jar
Ingredients
- 1 ½ cups Mint Leaves tightly packed cup, roughly chopped
- ½ cup Yogurt use thick yogurt or Greek yogurt
- 2 garlic cloves fat garlic cloves used
- 4 green chilies
- 1 teaspoon Chaat Masala
- ½ teaspoon Rock Salt or Kala Namak
- 2-3 Ice cubes read notes
Instructions
- In a blender jar, add 1-2 ice cubes, green chilies and garlic cloves.
- Next, add roughly chopped mint leaves, 1/2 cup yogurt, kala namak and chaat masala.
- Blend to a smooth sauce consistency. Do not add water while blending.
- Remove the sauce in a serving bowl and serve with grilled veggies, tikka or kebabs.
Notes
- Notes on Ingredients - (1) Use unsweetened, thick yogurt (very important). Hung curd and Greek yogurt are excellent choices.
- Top Tips - Use a high speed blender or chutney jar. Ice cubes are added to retain the green color of mint leaves and prevent overheating of blender jar. Scrape the sides at regular intervals so that the sauce blends evenly.
- If serving mint yogurt dip for a party or gathering, prep the ingredients overnight and just blend, serve once guests arrive.
- Store leftover dip in an airtight container in the refrigerator. Stays fresh for 24 hours. Yogurt tends to taste sour with time so its best to finish the sauce soon.
- When stored in the refrigerator for more than a day, you may notice a light brown layer on top of the dip. Just whisk it with a spoon and use. Brown layer is due to oxidization process.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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