Indian mint sauce just like you find at the best curry houses.
You know that Indian mint sauce you get served whenever you order poppadoms or samosas? Well, it’s really easy to make. This is a recipe I get asked for regularly so I decided it was time to show you the recipe.
About this Indian mint sauce recipe
This must have been one of the first recipes I learned to prepare when I was researching for my cookbook ‘The Curry Guy’. In fact, you may have seen an earlier version on my blog which was quite similar but this Indian mint sauce is now my ‘go to’ recipe.
If you like poppadoms (who doesn’t) then you will know the flavour of Indian mint sauce. It does come both thick and runny and you will see how to do both in this recipe.
Indian mint sauce is probably the most popular dip at curry houses and you can make it quickly and easily at home.
What do you serve Indian mint sauce with?
Just in case you don’t already know, in addition to poppadoms and samosas, this sauce goes with pretty much everything you order at your local curry house.
So if you would like a few other ideas for serving your Indian mint sauce, you should definitely try it on lamb seekh kebabs, chicken pakoras and onion bhajis. I have three onion bhaji recipes for you to try: curry house style fried onion bhajis, baked onion bhajis and also air fryer bhajis. Take you pick.
On the topic of naans, why not try my instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans?
All of these will go very well with Indian mint chutney! You might also like to try it with homemade chapatis.
Why is this mint sauce not green?
You will find this delicious sauce served at many restaurant in a bright green colour. The recipe for that is the same. You just need to add green food colouring to get the green colour.
If you do decide to do that, you should know that there is absolutely no difference in flavour so I normally don’t add the colouring.
Make this Indian mint sauce recipe your own
Feel free to play with the recipe. You can’t go wrong by adding coriander, your hot sauce of choice, grated cucumber, roasted cumin… more garlic! Indian mint sauce is usually just like what you see in the recipe card below but you can adjust and play with the recipe if you like.
Tailor to your own taste so feel free to experiment.
Why do you use shop bought mint sauce instead of fresh mint?
This is very much a British Indian Restaurant (BIR) style raita. Shop bought mint sauce is used instead of fresh mint which gives the raita its recognisable flavour. I use Coleman’s though you can use any good quality mint sauce.
How do you adjust the thickness of the sauce?
If you’ve been to as many curry houses as I have, you will probably know that Indian mint sauce is often thick and it can also be thin.
The recipe is the same. If you prefer a thinner sauce, just stir in a little milk until you are happy with the consistency.
Step by step photos
If you enjoy this raita try my other chutneys and dips:
- 300ml plain yogurt
- 1 tablespoon garlic and ginger paste
- 1 - 3 fresh green chillies - finely minced
- Juice of 1 lime
- 1 – 2 tablespoons commercial mint sauce of your choice
- Salt to taste
- Place all of the ingredients in a mixing bowl.
- Stir it all up until combined. If you like a thinner sauce, use a whisk.
- Cover and place in the fridge for at least one half hour before serving.
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Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 131mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g