Mint Yogurt Sauce (Indian Mint Yogurt Dip)
Indian Mint Sauce Recipe, Mint Raita, Mint Yogurt Chutney or Mint Yogurt Dip is an easy no-cook dipping sauce for appetizers like pakoras, samosa, kebabs, tikka, poppadoms and to serve along side main course like biryani or pulao.
Servings 4
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.