Mint Yogurt Sauce with Cilantro & Lemon

Fresh, tangy, and refreshing, this Mint Yogurt Sauce blends mint, cilantro, lemon juice, and a hint of green chili for a little kick. Made with just six ingredients, it’s a quick and easy way to brighten up grilled meats, salads, or rice dishes.

This mint yogurt sauce is as easy to make as it is versatile. Everything goes straight into a blender or food processor. A quick blend is all it takes to create a smooth, vibrant sauce that’s ready in minutes and leaves minimal cleanup behind.

It’s the perfect companion to bold, spiced dishes like tandoori chicken skewers and perfect with grilled lamb chops or kofta kebabs, offering a cool contrast with a bright, herby finish. Drizzle it over grain bowls, spoon it onto wraps, or use it as a salad dressing. This yogurt sauce adds a refreshing pop to just about anything!

Or if you are in the mood for a spicier dressing I recommend you try a drizzle or dip of this Jalapeno and Lime Ranch Dressing.

A Quick Peek At The Ingredients

Get the full list of ingredients and amounts needed for this recipe in the recipe card below.

There isn’t really much to this recipe that you need to know or skills you need to have. If you can push a button you have got this!

This mint yogurt sauce isn’t spicy but has a subtle amount of heat to it. If you like spicy food, add another chili or two. Can’t take the heat? Don’t add the chili at all. You are the master of the spiciness!

If you want a thicker sauce for dipping, you can add a little more Greek yogurt and give it a good mix. Want a thinner sauce? Stick with adding a little more water. Add a tsp at a time until you reach the desired consistency.

Tips For making A Smooth Mint Yogurt Sauce

• Remove the stems from the cilantro and mint and give them and the garlic a rough chop. Then add the herbs and garlic to the blender or food processor. I find if you don’t give the herbs a good chop and remove the stems, then they get wrapped around the blade and don’t blend well, if at all.
• Adding the Greek yogurt first as a base along with the water and lemon juice helps with blending. The first time I did this I added the herbs to the bottom and then put the Greek yogurt on top and then I spent a half hour trying to keep the herbs from sticking to the bottom of the blender. It was a mess!

Leftovers? No problem!

I store any leftover yogurt sauce in a tightly sealed container and it lasts for a good week in the fridge.