Indian Mint Sauce (Yellow) Recipe

Preparation time: 2 mins Cooking time: 2 mins


The yellowish mint dipping sauce regularly served at Indian restaurants in the UK to go with popadoms and tandoori style dishes.


  • 4 tbsp Natural Yoghurt
  • 3 tsp Mint Sauce (e.g. Colmans but must be vinegar based)
  • 1/2 tsp Sugar
  • 1 pinch Salt
  • 1 pinch Tumeric


In a small mixing bowl mix the mint sauce, sugar salt and tumeric. These need to be mixed well as otherwise they can give a grainy texture. Now mix in the yogurt until all the tumeric disolves. Serve with popadoms, naan bread or tandoori dishes.

Do not make this a long time before you intend to use it as the vinegar in the mint sauce will start to split the yoghurt, I have found it is good for at least an hour, there tends not to be any left for long!

Notes You can alter the quantities of mint and sugar to suit your taste, personally I think the above is a good approximation of the British Indian restaurant style. The tumeric controls how yellow the dipping sauce will go so this can be altered. Again do not add too much as the dipping sauce will get a grainy texture.


Indian  · Sauce  · Dip  · Mint  · Yellow  · Nan  · Popadom  · Tandoori  · Tikka

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