How long will cilantro and mint sauce keep?

It’ll keep for 5-7 days in a sealed airtight jar or container in the fridge.

Use a vegan mayonnaise if you’d still like the sauce to have the same creamy texture. Or if you’re fine with a sauce that’s not super creamy, use only a dairy-free Greek style or plain yogurt instead of the mayonnaise. For a different take on flavor, use diced avocado instead of the mayonnaise and yogurt to make a vegan coriander and mint sauce that’s still nice and creamy.

Cilantro and Mint Sauce (Creamy!)

Name: Cilantro and Mint Sauce (Creamy!)
Prep time: 5 min
Total time: 5 min
Yield: 24
Cuisine: Indian-inspired
Ingredients: 1 cup fresh Coriander (Cilantro) – washed and pat-dried; ½ cup fresh Mint Leaves – washed and pat-dried; 2-4 Green Chilies (I used Bird’s Eye chilies, but a jalapeño or serrano pepper can be substituted), to taste – roughly chopped, deseeded if less heat is desired; 2 Garlic cloves – roughly chopped; ½ cup Mayonnaise (full-fat is best); 1 TBLS Greek Style Yogurt (optional – or Plain Whole Milk Yogurt); ½ TSP ground Cumin; ½ TSP ground Cayenne (optional), to taste; ¼ TSP Kosher Salt, to taste; 2-3 TSP freshly squeezed Lime Juice, to taste

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5 from 1 review

This Cilantro and Mint Sauce is quick and easy to make in just 5 minutes, and full of bright, zesty, and spicy flavors! It’s wonderfullycreamy, and is delicious as a dip, spread, and dressing!

Author: Lavina
Prep Time: 5
Total Time: 5 minutes
Yield: 24 1x
Category: Sauces
Method: Blend
Cuisine: Indian-inspired
Diet: Vegetarian

Ingredients

Scale

1 cup fresh Coriander (Cilantro) – washed and pat-dried
½ cup fresh Mint Leaves – washed and pat-dried
2–4 Green Chilies (I used Bird’s Eye chilies, but a jalapeño or serrano pepper can be substituted), to taste – roughly chopped, deseeded if less heat is desired
2 Garlic cloves – roughly chopped
½ cup Mayonnaise (full-fat is best)
1 TBLS Greek Style Yogurt (optional – or Plain Whole Milk Yogurt)
½ TSP ground Cumin
½ TSP ground Cayenne (optional), to taste
¼ TSP Kosher Salt, to taste
2–3 TSP freshly squeezed Lime Juice, to taste

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Instructions

Prepare the fresh ingredients: Wash and pat-dry the coriander and mint leaves. Roughly chop the green chilies and garlic cloves if your blender is not very powerful.
Blend: Combine the coriander, mint leaves, green chilies, garlic, mayonnaise, Greek style yogurt (if using) ground cumin, ground cayenne, kosher salt, and lime juice in a high-speed blender or food processor. Cover and blend until smooth. (You may need to uncover and push down the ingredients and stir with a spoon 1-2 times in between if you’re blender is not very powerful.) Taste and stir in more kosher salt or lime juice if needed.
Serve: Use immediately or transfer to a sealed airtight container and store in the fridge until ready to use. Enjoy in kebabs, kathi rolls, salads, sandwiches, burgers, tacos, and use as a dip, spread, or dressing.
Storing: Store in a sealed airtight jar/container in the fridge and consume within 5-7 days.

Kraft Mayonnaise

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Notes

Green chilies and ground cayenne. Use mild green chilies and deseed them for a milder sauce. Or omit them and the ground cayenne to make a completely mild sauce.
Greek style yogurt. Leave out the Greek style yogurt if a thicker and creamier sauce is desired. You can add more lime juice for tang, but a thicker and creamier sauce is great for using as a dip. But honestly, the sauce tastes wonderful with everything either with or without the yogurt!
See post above for more ideas on ways to enjoy this sauce.