Fresh Mint & Chile Sauce

May/June 1997, The Essential EatingWell Cookbook (2004)

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This spicy bright green sauce, a traditional Indian condiment, is superb on grilled chicken, lamb or salmon, with basmati rice.

Fresh Mint & Chile Sauce

Makes: About 1/2 cup

Active Time:

Total Time:


  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh ginger
  • 1 small serrano chile, or jalapeño pepper, seeded and chopped
  • 1 clove garlic, peeled
  • 2 cups packed fresh mint leaves
  • 2 tablespoons rice-wine vinegar, or to taste


  1. Place sugar and salt in a blender or mini food processor. With the motor running, drop ginger, chile and garlic through the feed tube and process until minced.
  2. Add mint and vinegar and pulse until finely chopped, stopping to scrape down sides of workbowl as needed. Transfer to a small serving bowl. Serve within 30 minutes.


Per tablespoon: 15 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 2 g fiber; 153 mg sodium; 111 mg potassium.

Nutrition Bonus: Vitamin A (20% dv), Iron (15% dv).

Exchanges: Free Food

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