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.