This recipe is quick and simple. You may have come across mint sauce when ordering a kebab or Indian takeaway meal. Mint and yogurt are great for the digestive system, this is why a small portion of this sauce is often served with Indian meals. Another great thing about mint sauce is that it helps cool down a spicy meal. It compliments barbeques, samosas, meat dishes, curries and rice dishes. The measurements of ingredients used in this recipe are just a guideline. The ingredients can easily be adjusted to reflect personal preference.
Small bunch of mint leaves roughly 10g
A few sprigs of coriander
1/3 tsp cumin seeds
2/5 tsp salt
1/5 tsp red chilli powder
Separate the mint leaves from the stalk, these can be cut or picked off. For the coriander use both the leaves and stalks.
The mint leaves and coriander can either be finely chopped with a knife or put in a food chopper.
Finely chopped mint and coriander
Add the mint and coriander to a small bowl.
Then add yogurt to the bowl. Either Greek yogurt or natural yogurt can be used for this recipe.
Measure out the herbs and spices. I have taken this photo to help show what quantities are required.
Cumin seeds, red chilli powder and salt in tea spoons
If you have a pestle and mortar this can be used to crush the cumin seeds. Alternatively, crush the cumin seeds on a chopping board by pressing down on them using the back of a wooden spoon.
Pestle and mortar
Add the cumin, salt and red chilli powder to the bowl. Keep a pinch of the cumin seeds to add to the top.
Mix well ensuring the seasoning has spread evenly.
Sprinkle the remaining cumin seeds on top and serve.
This recipe can also be garnished with a few mint and coriander leaves for presentation. Alternative additional ingredients include adding some mint jelly, lemon juice and a pinch of turmeric. If you add finely chopped cucumber then this will turn into ‘Raita’ sauce, another popular Indian condiment.