This herbaceous green dip is the perfect partner for Indian snacks like nimkis and samosas. The digestion-friendly properties of the ingredients in mint and yogurt dip balance out the high spice and oil content of fried Indian snacks.
Adjust the proportions of ingredients as you like. I like to put mint and coriander leaves in a 2:1 ratio, but it’s perfectly open to variation.
- Fresh mint leaves – 2 cups
- Coriander leaves – 1 cup
- Green chilies – 1 or 2 (optional)
- Black salt – a pinch, or to taste
- Salt – a pinch, or to taste
- Sugar – 1/2 teaspoon (optional)
- Yogurt – 2 tablespoons
If you haven’t used black salt before: this is a brownish variety of salt used in India in chaats and chutneys. It has a pungent taste and smell – in case you find you don’t like it, simply substitute with table salt.
Chop the mint, coriander leaves and green chilies roughly. Put them together in a blender.
Grind to a coarse paste.
Whisk two tablespoons of yogurt with salt, black salt and sugar. Mix the ground mint-coriander-green chili paste with the yogurt.
Let mint and yogurt dip stand for 30 minutes before serving with your favorite snacks.
Mint and yogurt dip can be kept refrigerated for a day or two.