Mint and Yogurt Dip

1 Dec

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.

You Need:

  • 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.

How To:

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.


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