Indian Cuisine has an abundance of raitas, chutneys, sauces, and dips, not forgetting the array of pickles. They are used to complement various dishes, and you will always find one of these served with a meal. Here is a Mint Yogurt Sauce. Quick and easy to prepare, it is light and tangy and pairs well with grilled tandoori chicken, tandoori vegetables, kebabs, tikkas, and pakoras.
Dahi Pudhina Chutney (Mint Yogurt Sauce)
Quick and easy to prepare, a light and tangy sauce that pairs well with grilled tandoori chicken, tandoori vegetables, kebabs, tikkas, and pakoras.
Ingredients
- 1 cup whole plain yogurt (or Greek yogurt)
- ½ cup mint leaves (washed and blended into a paste)
- ¾ tsp salt
- ½ tsp cracked black pepper
Instructions
- In a nonreactive bowl, beat the yogurt till smooth.
- Add the mint paste, salt, and pepper. Do a taste test and adjust the seasoning accordingly. Blend well.
- Pour into a serving bowl and garnish with mint leaves—whole or chopped.
Notes
Instead of grinding the mint to a paste, you can chop the mint finely instead.
When I serve the mint sauce with Indian cuisine, I add roasted cumin and chili powder as well.
This versatile sauce also compliments roasted /grilled meats, poultry and pork, and vegetables.