Cilantro Mint Yogurt Sauce With Lemon, Garlic, and Green Chili

Quick Recipe Version (TL;DR)

• Yield: About 1 1/2 cups (serves 6–8 as a sauce)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes (includes 20 minutes chilling)

Quick Ingredients

• 1 cup (240 g) plain Greek yogurt (2% or whole milk)
• 1/4 cup (15 g) finely chopped fresh cilantro leaves and tender stems
• 2 tbsp (6 g) finely chopped fresh mint leaves
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (2 g) finely grated lemon zest
• 1 small garlic clove (about 5 g), finely grated
• 1 small serrano chili (about 10 g), seeded if desired, minced
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tbsp (30 ml) cold water (as needed to thin)
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 1/8 tsp freshly ground black pepper
• Optional: 1/2 tsp honey (for a slightly rounder, less sharp finish)

Do This

• Finely chop cilantro and mint; mince the green chili; zest and juice the lemon.
• In a bowl, mix lemon juice + grated garlic; let sit 2 minutes to mellow.
• Whisk in yogurt, olive oil, salt, cumin, black pepper, and lemon zest until smooth.
• Stir in cilantro, mint, and green chili.
• Thin with up to 2 tbsp (30 ml) cold water until drizzleable.
• Taste and adjust (more salt, lemon, or chili); add honey if using.
• Chill 20 minutes, then drizzle over kebabs, cauliflower steaks, or rice pilaf.

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Why You’ll Love This Recipe

• Bright, fresh flavor from cilantro, mint, and lemon—perfect for rich or smoky foods.
• Easy, no-cook sauce that comes together in one bowl in about 10 minutes.
• Cool, creamy yogurt balances spicy kebabs and roasted vegetables beautifully.
• Flexible texture: keep it thick for dipping or thin it for drizzling.

Grocery List

• Produce: Fresh cilantro, fresh mint, 1 lemon, 1 small serrano chili (or jalapeño), 1 garlic clove
• Dairy: Plain Greek yogurt (2% or whole milk)
• Pantry: Extra-virgin olive oil, kosher salt, ground cumin, black pepper, honey (optional)

Full Ingredients

Base

• 1 cup (240 g) plain Greek yogurt (2% or whole milk)
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tbsp (30 ml) cold water, plus more only if needed (to thin)

Herbs, Citrus, and Heat

• 1/4 cup (15 g) finely chopped fresh cilantro leaves and tender stems
• 2 tbsp (6 g) finely chopped fresh mint leaves
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (2 g) finely grated lemon zest
• 1 small garlic clove (about 5 g), finely grated or crushed to a paste
• 1 small serrano chili (about 10 g), minced (seeded if you want less heat)

Seasoning

• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 1/8 tsp freshly ground black pepper
• Optional: 1/2 tsp honey

Step-by-Step Instructions

Step 1: Wash and prep the herbs

Rinse the cilantro and mint, then dry them very well (a salad spinner helps). Excess water can make the sauce watery and dull the flavor. Strip the mint leaves from any thicker stems, then finely chop the cilantro and mint.

Step 2: Prep the lemon, garlic, and chili

Zest the lemon first, then juice it (you’ll need 1 tbsp / 15 ml juice and 1 tsp / 2 g zest). Finely grate the garlic with a microplane or crush it to a paste. Mince the serrano chili very small; for a milder sauce, slice it lengthwise and scrape out the seeds and ribs before mincing.

Step 3: Mellow the garlic with lemon

In a medium bowl, stir together the lemon juice and grated garlic. Let it sit for 2 minutes. This quick rest takes the sharp edge off raw garlic and makes the sauce taste smoother.

Step 4: Whisk the creamy base

Add the Greek yogurt, olive oil, kosher salt, cumin, black pepper, and lemon zest to the bowl. Whisk until the sauce looks glossy and smooth, about 20–30 seconds. The olive oil helps the sauce feel silkier and more drizzle-friendly.

Step 5: Stir in herbs and chili

Fold in the chopped cilantro, chopped mint, and minced green chili. Stir well so the herbs are evenly distributed throughout the yogurt.

Step 6: Adjust consistency, then chill

For a thick dip, you may not need any water. For a sauce that drizzles easily over kebabs or cauliflower steaks, whisk in up to 2 tbsp (30 ml) cold water, 1 tbsp at a time, until it flows the way you like.

Taste and adjust: add a pinch more salt for pop, a few drops of lemon juice for extra brightness, or a bit more chili for heat. If the lemon feels a little sharp, stir in the optional honey.

Cover and refrigerate for 20 minutes to let the flavors meld. Stir once before serving.

Pro Tips

• Dry herbs = better sauce: Water clinging to cilantro/mint dilutes the yogurt and makes the sauce less vibrant. Dry thoroughly.
• Grate the garlic: A microplaned garlic clove melts into the yogurt and prevents harsh little chunks.
• Control the heat: Keep the seeds/ribs for a spicier kick; remove them for a gentler warmth.
• Dial in the texture: For kebabs and pilaf, thin to a drizzle; for dipping roasted cauliflower, keep it thicker.
• Let it rest: Even 20 minutes in the fridge makes the herbs and garlic taste more cohesive and balanced.

Variations

• Blender-green version: Blend all ingredients for 20–30 seconds until pale green and ultra-smooth. Add an extra 1–2 tbsp (15–30 ml) water if needed.
• Extra-tangy and spiced: Add 1 tbsp (15 ml) extra lemon juice and 1/4 tsp ground coriander (or a pinch of sumac, if you have it).
• Dairy-free option: Substitute thick, unsweetened plant-based yogurt (coconut or cashew). Start with 1 tbsp (15 ml) water and thin only as needed.

Storage & Make-Ahead

Store the sauce in an airtight container in the refrigerator for up to 3 days. Stir before serving (it may loosen slightly as it sits). For the freshest, brightest herb flavor, you can make the yogurt base (yogurt, lemon, garlic, seasonings, olive oil) up to 24 hours ahead, then stir in the chopped cilantro, mint, and chili up to 2–4 hours before serving.

Nutrition (per serving)

Approximate, based on 8 servings (about 3 tbsp each): 55 calories; 4 g fat; 3 g carbohydrates; 2 g protein; 170 mg sodium.