The Mint Yoghurt Sauce is a cooling, tangy condiment that’s especially good for:

  • Curries: Balances the heat of spicy Indian dishes like tikka masala or vindaloo.
  • Grilled lamb: Classic pairing — the freshness of mint cuts through the richness of lamb.
  • Falafel & kebabs: Works beautifully as a drizzle or dip in wraps and platters.
  • Roasted vegetables: Adds brightness to aubergine, courgette, or sweet potato.
  • Rice & grain bowls: Lighten heavier dishes like biryani, pilaf, or couscous.
  • Flatbreads & chips: Perfect as a dip for naan, pita, or crisps.

     

    Mint Yoghurt Sauce

    Ingredients

    • 200g natural yoghurt (Greek for thicker texture)
    • 1 small bunch fresh mint leaves, finely chopped
    • 2 garlic cloves, minced
    • Juice of ½ unwaxed lemon and the zest
    • Salt & pepper to taste

    Method

    Combine yoghurt, mint, garlic, and lemon juice in a bowl. Mix well until smooth. Season with salt and pepper. Chill for 30 minutes before serving for the best flavour.

    Tips &Variations

    • Add cucumber for a tzatziki-style sauce.
    • Stir in chilli flakes for a spicy kick.
    • Swap mint for coriander for a different herbal twist.
    • Use Greek yoghurt for a thicker dip, or plain yoghurt for a lighter drizzle.
    • Adjust lemon juice for brightness.

     

    Storage

    • Fridge: 2–3 days in a glass-sealed container.
    • Freezer: Not recommended (yoghurt splits).
    • Reheat: N/A