Mint yogurt tandoori sauce

By Vijaya Selvaraju
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  • 1/4 cup fresh mint, packed
  • 1/4 cup fresh coriander, packed
  • 2 cloves garlic
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
  • 2 Thai green chillies
  • 1 cup plain yogurt
  • Salt to taste


  1. Roughly chop mint and coriander. Add to a blender with garlic, lemon juice, cumin, chillies, and salt to taste. Blend until smooth, adding a little bit of water if you're having a difficult time blending.
  2. Transfer blended herb mixture to a bowl with yogurt. Mix until well combined.
  3. Enjoy alongside tandoori chicken, or as a dip for vegetables.

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