Coriander and Mint Sauce

This image courtesy of Joseph DeLeo

The fresh and cool flavors of the mint and coriander sauce are fabulous with fish and lamb, but they are also nice and soothing with hot dishes. You might want to try to stir a little of this sauce into plain cooked rice for a fresh-tasting aromatic side dish to grilled meats and fish or spicy stews. I have had mixed results freezing the sauce, there is some discoloration, but if you add some fresh herbs after thawing and process one more time, it works well.



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentfood processor

Five Ingredients or LessYes

Taste and Textureherby, spiced

Type of DishCondiments


  • ½ cup water
  • 1 cup mint leaves, finely chopped
  • 2 tablespoons sugar
  • 1 tablespoon coriander seeds, coarsely crushed
  • 3 tablespoons finely chopped cilantro (fresh coriander), or more to taste


  1. Bring the water to a boil in a small saucepan. Add half the mint and cook for 3 to 4 minutes. Strain the liquid through a sieve into a small bowl, making sure to press out as much of the liquid from the mint as possible.

  2. Add the sugar and coriander seeds and stir until the sugar dissolves. Transfer to a food processor, add the rest of the mint and the cilantro, and process until smooth. If desired, add more cilantro to taste.


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