About this recipe

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Recipe highlight

Why you’ll love it

10-minute blender sauce with restaurant brightness ⚡

Ingredients

• 🌿 Fresh cilantro (leaves, lightly packed): 60 g (2 packed cups / 2.1 oz)
• 🌿 Fresh mint (leaves only, packed): 20 g (1 packed cup / 0.7 oz)
• 🌶 Green chili, chopped (to taste): 1–2
• 🫚 Fresh ginger, grated: 10 g (2 tsp / 0.35 oz)
• 🍋 Lemon juice: 20 ml (4 tsp / 0.68 fl oz)
• 🌿 Roasted cumin powder: ½ tsp (1.5 g / 0.05 oz)
• 🧂 Fine salt: ½ tsp (3 g / 0.1 oz)
• 🍬 Sugar (balances bitterness): 1 tsp (4 g / 0.14 oz)
• 💧 Cold water (to blend): 30–60 ml (2–4 tbsp / 1–2 fl oz)
• ⚡ Optional: ¼ tsp (0.8 g) chaat masala

Preparation

• 1 Rinse herbs; use leaves only. Roughly chop cilantro and mint.
• 2 Add all ingredients to a blender with 30 ml cold water; blend smooth.
• 3 Adjust with more water for a drizzleable texture. Balance salt/lemon/sugar to taste.
• 4 Chill 10 min before serving.

Timing details

Nutrition

Estimated values per serving.

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