Indian Mint and Yogurt Chutney/Sauce

mint_yogurt_chutneypI hope my dear readers aren’t bored yet with all my recent herb-centred posts because there will probably be more to come. With its abundant crops, my humble balcony garden has recently been dictating a big part of my meal choices and since I love fresh herbs, I certainly don’t complain, especially when it comes to mint. This chutney (or sauce, as it would probably be called by most non-Indians) is perhaps the best and quickest way to transform a big bunch of mint. It’s obviously refreshing (yogurt+mint) and the presence of fresh chillies gives it a nice fiery kick all the hot food lovers will appreciate. I imagine it with ethnic cuisines from all around the world, also as a dip, but it tastes best with grilled meats.

The recipe comes from Meera Sodha’s “Made in India. Cooked in Britain” and is a huge upgrade of the Mint Sauce I posted several years ago. As usually, I have adapted the amounts to my taste, so I encourage you strongly to check this wonderful collection of Indian home recipes to see the original and much much more.

TIPS: The choice of green chillies is not accidental here (in my opinion) because they have a sharper and livelier taste than red ones and suit much better this chutney. At worst you can replace them with red chillies, but make sure they are fresh.

The amounts below are very versatile; especially the yogurt’s amount plays a big role: the more yogurt you add, the creamier, the more refreshing and the milder the chutney will be. If you reduce it, the chutney will be sharper and hotter… I have already made it several times and each time the ratio between ingredients is different, but I love it every single time.

If, like me, you are regularly confronted with abundance of fresh herbs (or simply have a habit of buying them in huge bunches at farmers’ markets), here are some ideas you might find useful:

Meat Patties with Dill
Meat Patties with Dill
Indian Coriander Chutney
Indian Coriander Chutney
Kenyan Coriander Chicken
Kenyan Coriander Chicken
Fresh (Cottage) Cheese Spread with Chives and Radish
Bulgarian Dill Salad (Dry Tarator)
Bulgarian Dill Salad (Dry Tarator)
Polish Brined Cucumber Soup
Polish Brined Cucumber Soup with Dill
Udon and Spring Onion Burger
Udon and Spring Onion Burger


Preparation: about 5-10 min.


125ml/about 1/2 cup natural yogurt

2 big handfuls of fresh mint leaves

1-2 fresh green chilies (the heat level is up to you; I prefer medium hot chillies here, but it can also be made with mild peppers)

2 teaspoons sugar (or more to taste)

juice of 1/4-1/2 lemon or 1/2-1 lime


Chop roughly the chillies (remove the seeds if you don’t want too much heat) and mix in a food processor with the remaining ingredients (add the lemon or lime juice gradually and taste as you mix to make sure your chutney is not too sour). Add salt to taste.

Keep in the fridge for several days.

18 Replies to “Indian Mint and Yogurt Chutney/Sauce”

  1. I have Meera’s book myself (we have the same publisher!) and love it. Such clean simple flavours using fresh ingredients, definitely a great update to traditional rich Indian food! Have yet to try this one but will definitely be now! x

    1. Thanks a lot, Shu. It’s incredible you also have it! I’m glad you like it too. It’s such an original take on Indian cuisine!

  2. I just love the colour of this beautiful sauce. I too have mint in my boxes and they are thick and lush with leaves. We grow them for mojitos but I can already see that this sauce will have to make an appearance this summer. I’d love to see a photo of your balcony with all the wonderful herbs. It has been rather hot and humid of late so my Italian basil is not doing too well, but the woodier basils are thriving!

    1. Hi, Eva. Thank you so much! What a great idea to grow herbs for cocktails! I love it! (You would be disappointed to see my balcony boxes…).

    1. Hi, Karen. It doesn’t call for many ingredients, doesn’t it? The taste is however quite complex, if you use the chilli too!

  3. Oh my, how gorgeous is that delicate green color… please don’t shy away from your herby concoctions! Tis the season indeed and mint in particular is always abundant in my garden because it’s virtually impossible to kill (LOL) – and you know, mint sauce is something I am drawn to but have not done much experimenting with… I think my husband would love this too. Grilled meat sounds like the perfect accompaniment. Perhaps I will try my hand at it today! Thank you Sissi (I love it when I have all the ingredients to make a recipe… it feels so achievable :).

    1. Thank you so much, Kelly, for the kind words. My mint survives the winter on my balcony too, but somehow the leaves get smaller and smaller every month… so this year I bought a new plant, divided it into several pots (I’ve heard overcrowded potted mint produces small leaves) and keep my fingers!

  4. There can never be enough recipes with herbs for me, my herb patch is flourishing, so I am throwing a bunch of herbs in just about anything and I am always happy to find new ideas. This sauce sounds wonderful and I have so much mint in the garden. 🙂

  5. I love herbs and they are a great source of vitamins and flavor! This chutney, excluding the hot peppers, is right up my alley! I am bookmarking it to try!

  6. First of all, I NEVER tire of recipe with a lot of herbs. I have an herb garden full of a variety of herbs and am always looking for recipes that you them in bulk. 2 big handfuls of mint – love the accuracy of this measurement. 🙂 However, I certainly understand what you are saying. And green chilies…oh yes. This sounds fabulous!!!!

    1. Thank you so much, MJ. You are right, handful is not equal to a handfum 😉 Sorry for the inaccurate measurement… but you know, if you put a bit more or a bit less, it doesn’t really matter. As a messy, undisciplined cook, I love to be able to post such recipes 😉

    1. I’ve never combined these in a pasta dish. Sounds wonderful and all those are exactly the herbs I have on my balcony!

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