All Around Green Sauce

A fusion of Indian mint chutney and Peruvian aji verde. Delicious on literally anything savory.


  • About 10 minutes
  • 6 servings


  • 2 pinches of sea salt
  • 1 tbs of good olive oil
  • 1 pinch of cumin (powder or whole seeds)
  • 1 pinch of garam masala
  • 1 pinch of coriander (powder or whole seeds)
  • 1 clove of garlic
  • 1 juiced lime, lime zest
  • 1/4 inch of fresh ginger
  • 1 cup fresh cilantro, stems and all
  • 1 cup fresh spearmint, just the leaves
  • 2 green onions, green leaves and white bulb
  • 1 medium jalapeño, whole
  • 1 cup of thick unflavored yogurt


  1. add all ingredients except the yogurt into a blender/food processer/immersion blender until mostly smooth with a homogenous color, making sure to pulse at the beginning and avoid over-blending
  2. taste and adjust salt and lime to your liking
  3. add the yogurt and olive oil. mix with a spoon by hand. the consistency should be pourable yet still holds on a spoon. Add more yogurt and oil to mellow the flavor and loosen the consistency
  4. enjoy on savory foods such as eggs, pizza, roasted vegetables, grilled meat, and tacos. store in the fridge covered for up to a week


SUBSTITUTES : this recipe is incredibly adaptable to what you have on hand

  • yogurt : mayonnaise or a unsalted soft crumbly cheese like cotija
  • fresh herbs and green onions: basil, dill, tarragon, rosemary, fennel, or a small shallot along with the mint and cilantro
  • dried spices : sumac, cardamon, MSG, asafetida

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