The only mint yoghurt recipe you need (2024)

It’s my Birthday today, that internationally recognised occasion featuring parties in the streets, brass band fanfares and rolled out red carpets. Or maybe just a small cake at home and a few pressies then we’ll see if there’s any dancing troupes out in the street later.

BUT, as a Birthday week special, I’ve got no less than THREE recipes for you. How about that, it’s MY birthday and what do I do? Kick back, put my feet up, do nothing and delve into the realisation that I’m shorter of breath, one day closer to death? Nope, I work a bit harder than usual to give you even more content than normal. There must be something wrong in my head, surely this is the week that I should leave the blog to look after itself, after all, what’s the worst a week off is going to do? It’s not like anyone’s going to miss me while I’m gone (boo-hoo).

The only mint yoghurt recipe you need (1)

So this is part one of a trilogy of recipes, the foundation, the cornerstone of what lies ahead. It’s a tasty sauce that is simplicity itself and something I’ve made many, many times, packing a real punch and massively versatile. So why haven’t I shared it with you already? Well, that’s because of a peculiar psychological tick that I have, whereby I seem to think that my own, simple, everyday recipes are not good enough for you all and that I have to come up with something new. As if a straightforward, familiar home recipe is not worthy of inclusion here for some peculiar reason. No doubt the absolute opposite is true and you’d probably rather that I gave you tried and tested, easy, quick to make home recipes with few ingredients.

The only mint yoghurt recipe you need (2)

I first made this sauce over a year ago, in the late summer, when I was home alone one Saturday and didn’t know what to make for lunch. It was a warm day and my vegetarian girlfriend wasn’t around so I seized the opportunity to have a meat-fest. At the time we were living in a 1 bedroom, first floor flat in Camden situated above a dentist. We had a little, yet somehow very capable kitchen and if you climbed out of the front room window you could sit on the large, flat roof above the dentist’s waiting room, an area which unofficially became our roof terrace for the time that we lived there.

It was a sheltered, eastwardly facing spot with a black roof, which spent the morning soaking up the early sun’s heat and followed the rest of the day radiating it back out again, meaning it always seemed warmer out there than the actual air temperature would have you believe. For company, you had the trundling of London Overground trains that jangled and squeaked over the next door bridge, the friendly drivers sometimes exchanged waves, especially on hot days when they were hanging out of their windows for a gasp of fresh air.

The only mint yoghurt recipe you need (3)

The outside space that this roof terrace afforded us gave the opportunity to have barbecues. On the day in question I furnished myself with a brace of chicken thighs, the best pieces for a BBQ, plus a bit of salad, some chilli sauce and a few wraps. As I set the chicken thighs to ‘crispy’ on the grill, I had a quick rummage in the fridge, often the best way to discover new ideas, turning up some mint, yoghurt and a lemon, which I combined with a bit of garlic, thereby making my original version of this mint yoghurt sauce you see here before you now.

I went on to slather this across the top of the hot chicken thigh wraps, consuming them with a hint of bestial gorging, as if there wasn’t another meal coming along any time soon. Sitting back afterwards, I reflected upon how perfect those wraps had been and mentally bookmarked the sauce.

Since then, I’ve made it a several times, always consuming every last drop because it makes such a crisp, sharp counter to anything fatty or salty. It works well in wraps of all descriptions, on barbecued meats and even as a salad dressing or dip. It’s often been a fridge-raider sauce, whereby some leftover mint laying around has been put to good use, so it’s been tested many, many times over, receiving a double thumbs up each time. So it’s about time I shared it with you and the rest of this week will be recipes based around this sauce and ways to use it. Enjoy!

The only mint yoghurt recipe you need (4)

Mint yoghurt

By Gavin Wren

Serves 4

PDF recipe card to download or print


2 tablespoon extra virgin olive oil
1 lemon, zest and juice
1 small clove garlic, crushed
4 tablespoons plain yoghurt
1 chilli, finely chopped
Handful of mint leaves, finely chopped


Mix everything together.

Pour over your food and eat.

The only mint yoghurt recipe you need (2024)


What is mint yogurt made of? ›

A cup of thick and tangy Greek yogurt mixed with a half a cup of chopped mint forms the base. Then garlic, lemon, cumin, cayenne, salt, and pepper are added to give it some extra notes underneath the dominant flavors.

Can you buy Indian mint sauce? ›

Indus Raita Yogurt Mint Sauce - ASDA Groceries.

What does mint sauce go well with? ›

Mint sauce “is often served as a condiment for roast lamb, or any other roast meats, or, in some areas, mushy peas”, according to Wikipedia.

What is the healthiest yogurt in the world? ›

While any type of yogurt can fit in a healthy diet, Greek yogurt and skyr (Icelandic yogurt) are the healthiest choices because they tend to be lower in sugar and higher in protein, says registered dietitian Jamie Nadeau.

How do you thicken mint yoghurt? ›

Mixing in Heavy whipping cream and whipping the mixture should give you a thicker consistency while maintaining cold temperatures and should not dilute the flavor, though you might want to adjust your yogurt/whipping cream proportions. If you want an even more thick consistency, you might try butter.

What variety of mint is best for mint sauce? ›

Any of the Spearmints are best for this use, although which one is a matter of personal choice. Choose from basic Spearmint, Curly Spearmint, Tashkent, Swiss or Moroccan, the latter being a compact variety for a container.

What kind of mint is used in mint sauce? ›

Mint sauce is a green sauce popular in the United Kingdom, made from finely chopped spearmint leaves soaked in vinegar, and a small amount of sugar.

What is Indian mint called? ›

Satureja douglasii 'Indian Mint'

How to make mint sauce Jamie Oliver? ›

Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so.

What is mint sauce slang for? ›

mint sauce (usually uncountable, plural mint sauces) A sauce, made with mint and vinegar, that is a popular accompaniment to roast lamb. (UK, slang, archaic) Money.

Is mint sauce spearmint or peppermint? ›

The most popular type is spearmint, with its pointed, serrated leaves and a familiar refreshing flavour. It is commonly used to make mint sauce or jelly and in tea.

What Cannot be mixed with yogurt? ›

Vasant Lad notes that yogurt shouldn't be paired with milk. In addition to this, he also lists down a couple of everyday foods, that you may have been combining all your life with yogurt but shouldn't be! These include sour fruits, melons, fish, mango, starches, cheese and bananas.

What not to take with yogurt? ›

Antibiotics (Tetracycline antibiotics) interacts with YOGURT

Yogurt might decrease how much tetracycline antibiotic the body absorbs, which might decrease the effects of tetracycline antibiotics. To avoid this interaction, take yogurt two hours before or four hours after taking tetracyclines.

Is it OK to eat natural yogurt everyday? ›

Go for the low-fat or nonfat yogurt variety to avail health benefits. Daily intake of yogurt in moderation has the following benefits: Bone health: Yogurt is abundant in calcium, zinc, B complex vitamins and is a concentrated form of milk proteins. This makes it important for good bone health.

What is the benefit of mint yogurt? ›

It promotes digestion and soothes digestive track with the live Lactobacillus in it. This can be served as a dip for pakoras, spicy paratha or even can be added while making sandwiches. Method: Wash mint leaves clean & remove hard stems.

What is yogurt made out of? ›

Yogurt is made when heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (110-115°F). Additional types of lactobacilli and bifidobacteria may be added.

Where does mint flavor come from? ›

Spearmint contains several chemical compounds that contribute to its flavor and aroma, including menthol, menthone, carvone, pinene, and limonene. Carvone is the most abundant, while limonene provides a hint of lemon.

Where does mint Flavouring come from? ›

The taste of mints is comparatively simple, as it is predominantly governed by a few compounds produced mostly by specialised glands in the leaves, but also elsewhere in the plant. Leaves are the greatest source of volatile flavour compounds in mints.

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