This Indian Mint Sauce is an essential, no-fuss condiment that instantly upgrades any meal. Its bright, herbal flavor – creamy from yogurt and sharp from mint, cilantro, and lemon – cuts through rich and spicy dishes perfectly while also offering its own dose of heat and spice! This classic mint chutney comes together in minutes and is incredibly versatile—use it as a dip for samosas, a sauce for kebabs and wraps, or a refreshing drizzle over curries and roasted vegetables.
Table of Contents
Indian mint sauce is a great way to enjoy the rich flavors of Indian cuisine without having to make an entire authentic Indian dish – just add it to your grilled chicken kebabs and you suddenly have a restaurant-worthy meal!
The creamy Greek yogurt forms the cool, tangy base, which is given a herbaceous boost with a blend of fresh mint and cilantro. Serrano peppers provide a subtle heat that can be tailored to your preference, while a touch of cumin and garam masala add warmth and complexity.
Simply blend the ingredients for a sauce, dressing, or dip that’s ready to be enjoyed in minutes alongside your favorite appetizers, side dishes, and mains.
Ingredient notes
- Greek yogurt – This provides the rich and creamy base for this Indian mint sauce. I’ve used full-fat yogurt for the best tart flavor and saucy consistency which you won’t get from reduced-fat yogurt.
- Fresh herbs – Fresh mint and cilantro leaves provide the herbaceous twist that’s classic to Indian cuisine.
- Serrano peppers – Adds a lovely kick of heat to this mint sauce. The peppers can be seeded for less heat, if preferred.
- Spices – I’ve used cumin powder as well as garam masala. You could omit the garam masala, if you prefer.
- Lemon juice – For freshness and to balance the creamy richness of the sauce.
- Kosher salt – To taste.
- Water – To create the ideal consistency. Feel free to add more water once you’ve first blended the ingredients, if desired.
How to make it
Step 1
Combine and blend
- Add all of the ingredients to a food processor or blender and stir to combine.
- Adjust the consistency of the sauce with additional water, if needed.
Step 2
Serve or store
- Use this Indian mint sauce right away, or refrigerate in an airtight container for up to 5 days.
- Give it a quick stir before serving if it separates slightly.
Ways to use it
While a mint-cilantro sauce is the ideal condiment for Indian dishes, its vibrant, fresh, and tangy flavor profile is incredibly versatile and can be enjoyed in a multitude of ways.
- As a spread: Spread this sauce over homemade naan for an authentic pairing. You can also give plain sandwiches and wraps a delicious Indian twist with this sauce!
- As a dressing: Adjust the consistency of this mint sauce to make a dressing that’s ideal to drizzle over soup, vegetable curry bowls, or tender lamb chops.
- As a dip: Use this sauce as a refreshing dip for zucchini fries, veggie sticks, chicken bites, samosas, or homemade pita chips.
Tips and tricks
- Adjust the consistency. For a thinner sauce or to enjoy this sauce as a dressing instead, add in more water once all of the ingredients have been blended. To thicken the sauce, add in more yogurt or add the yogurt separately to the rest of the blended ingredients.
- Intensify the flavor of this mint sauce by chilling it in the fridge for at least 30 minutes before serving it. The sauce will thicken and the flavors will have time to meld and intensify.
- Double the sauce. Make a double batch of this Indian mint sauce by simply doubling the ingredients called for in this recipe – great for serving to a crowd at a party or large social gathering.
- If you don’t have a food processor or blender, use a few tablespoons of store bought mint sauce or homemade coriander mint chutney instead. Swirl it into the yogurt along with the spices, lemon juice, and salt, and whisk to combine.
- Taste the sauce after blending the ingredients together. You may find that you want to adjust the flavor by adding some ingredients to suit your preference.
- Give the stored sauce a good stir as it will naturally thicken in the fridge. Add in extra water, if needed.
- If you don’t have garam masala, you could substitute one part cumin with a quarter part allspice.
Variations
Like many homemade sauces, this Indian mint sauce is incredibly versatile, allowing you to put your own little twist to it. Here are a few of my top suggestions:
- Vegan Indian mint sauce – Use vegan Yogurt like soya yoghurt, oat or coconut yogurt.
- A touch of sweetness – Add 1 teaspoon of sugar to this Indian mint sauce to sweeten it like restaurant sauces.
- Adjust the heat – Leave out the serrano peppers if you don’t want any heat in this sauce or leave the seeds in the peppers for an extra kick of heat. You could also include dried chili flakes.
- Thinner consistency – Make a fresh dressing from this sauce by adding more water to the blended ingredients. Reduced-fat yogurt will also provide a thinner consistency.
- Depth of flavor – Consider blending in a garlic clove or garlic powder for an added depth of flavor.
Serving suggestions
Enjoy this Indian mint sauce as a creamy, slightly spicy condiment for traditional Indian dishes and those you may not have even thought of!
Storing
- Store leftover Indian mint sauce in an airtight container in the refrigerator for up to 5 days. Make sure to give the sauce a good stir before serving, as the yogurt may separate during storage.
- I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
Erin’s wine pairings
Several wines will pair beautifully with this Indian mint sauce. Of course, the best choice depends on whether you’re serving the sauce as a condiment or as part of a main dish, but in general, I find that crisp, aromatic white wines and fruity rosés are excellent choices:
- A crisp Chenin Blanc with its vibrant acidity and notes of green apple and pear will cut through the creamy yogurt and complement the fresh herbs in the mint sauce.
- A zesty Sauvignon Blanc offers pronounced acidity and herbaceous notes that will harmonize with the mint and cilantro while refreshing the palate against the spice.
- Try a dry sparkling Rosé with its lively bubbles and bright red fruit flavors for a refreshing contrast that cleanses the palate between each flavorful bite.
- A dry Pinot Gris with its clean, crisp profile and subtle stone fruit notes will provide a balanced and versatile pairing that won’t overpower the delicate herbal sauce.
Other Indian-inspired dishes
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Full Recipe
Indian Mint Sauce
Equipment
Ingredients
- 1 cup Greek yogurt (full fat )
- 1/3 cup mint leaves
- ⅓ cup cilantro leaves
- 1 -2 small serrano peppers (halved, seeded for less heat)
- 1 teaspoon sugar
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala (optional)
- 3 teaspoons lemon juice
- Kosher salt (to taste)
- 1 Tablespoon water
Instructions
- Place all ingredients in a food processor or blender and process until desired texture is reached. Add additional water if needed to thin the sauce. Enjoy!
Notes
- Store leftover Indian mint sauce in an airtight container in the refrigerator for up to 5 days. Make sure to give the sauce a good stir before serving, as the yogurt may separate during storage.
- I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
- Adjust the consistency. For a thinner sauce or to enjoy this sauce as a dressing instead, add in more water once all of the ingredients have been blended. To thicken the sauce, add in more yogurt or add the yogurt separately to the rest of the blended ingredients.
- Intensify the flavor of this mint sauce by chilling it in the fridge for at least 30 minutes before serving it. The sauce will thicken and the flavors will have time to meld and intensify.
- Double the sauce. Make a double batch of this Indian mint sauce by simply doubling the ingredients called for in this recipe – great for serving to a crowd at a party or large social gathering.
- If you don’t have a food processor or blender, use a few tablespoons of store bought mint sauce or homemade coriander mint chutney instead. Swirl it into the yogurt along with the spices, lemon juice, and salt, and whisk to combine.
- Taste the sauce after blending the ingredients together. You may find that you want to adjust the flavor by adding some ingredients to suit your preference.
- Give the stored sauce a good stir as it will naturally thicken in the fridge. Add in extra water, if needed.
- If you don’t have garam masala, you could substitute one part cumin with a quarter part allspice.
- Vegan Indian mint sauce – Use vegan Yogurt like soya yoghurt, oat or coconut yogurt.
- A touch of sweetness – Add 1 teaspoon of sugar to this Indian mint sauce to sweeten it like restaurant sauces.
- Adjust the heat – Leave out the serrano peppers if you don’t want any heat in this sauce or leave the seeds in the peppers for an extra kick of heat. You could also include dried chili flakes.
- Thinner consistency – Make a fresh dressing from this sauce by adding more water to the blended ingredients. Reduced-fat yogurt will also provide a thinner consistency.
- Depth of flavor – Consider blending in a garlic clove or garlic powder for an added depth of flavor.
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