Description
This Indian Mint Sauce, also known as Hari Chutney, is a refreshing and tangy condiment made with fresh mint, coriander, green chili, and thick yogurt. Perfect for complementing Indian dishes like kebabs, samosas, or as a dip, this sauce combines vibrant herbs with spices and a hint of sweetness, creating a balanced and flavorful accompaniment.
Ingredients
Herbs & Produce
- 1/8 cup fresh mint leaves
- 1/8 cup fresh coriander (cilantro) leaves
- 1 medium green chili (mild or hot)
- 1 teaspoon lemon juice
Dairy
- 1/2 cup thick yogurt (preferably full-fat Greek yogurt)
Spices & Seasonings
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala (optional)
- 1/2 teaspoon sugar
- Salt to taste
Other
- 2 tablespoons chilled water or 1 ice cube
Instructions
- Prepare the herbs and chili: Clean the coriander, mint, and green chili by removing any thick stalks; tender stalks can be kept. Wash them thoroughly under running water to remove any dirt.
- Break the chili: Cut the green chili into 2-3 smaller pieces to make blending easier and ensure even flavor distribution.
- Make the green chutney base: Place the mint leaves, coriander leaves, chopped green chili, salt, chilled water or ice cube, and lemon juice into a blender jar.
- Blend to a smooth paste: Blend the ingredients until you get a smooth and consistent green chutney paste, which forms the base of the mint sauce.
- Add yogurt and spices: Add the thick yogurt, cumin powder, garam masala (if using), and sugar to the green chutney paste. Mix thoroughly until all ingredients are well combined.
- Finalize and chill: Transfer the mint sauce into a serving bowl, whisk the mixture to combine nicely, then cover it with cling film and chill in the refrigerator until ready to serve, ideally for at least 30 minutes to develop flavors.
Notes
- Use thick yogurt like full-fat Greek yogurt to ensure the sauce has a creamy texture and does not become watery.
- The green chili's heat can be adjusted according to your spice preference by choosing mild or hot green chilies.
- Adding an ice cube or chilled water during blending keeps the sauce cool and maintains freshness.
- Garam masala is optional but adds a warm, aromatic flavor layer.
- This sauce pairs well with grilled meats, Indian snacks like samosas, pakoras, and as a dip or spread.
- Store the mint sauce covered in the refrigerator and consume within 2-3 days for best flavor and freshness.
