Mint-and-Date Dipping Sauce


Padma Lakshmi calls this sauce "liquid heaven." She purees sticky dates with fresh mint, lemon juice and chile, creating a sweet, bright-flavored and slightly spicy sauce. It's a stellar accompaniment to the kathi rolls, but Padma also uses it as a sandwich spread or whisks it into salad dressing.

Mint-and-Date Dipping Sauce
Photo: © John Kernick
Total Time:
20 mins
1 cup


  • 2 cups mint leaves

  • 3 pitted Medjool dates, finely chopped

  • 1 serrano chile, seeded and chopped

  • 3 tablespoons fresh-squeezed lemon juice

  • 2 tablespoons water

  • Salt


  1. In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature.

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