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- Dish type
- Side dish
- Mint sauce
A brilliantly easy mint sauce to serve with poppadoms or your favourite Indian snack. A must for curry night!
Northumberland, England, UK
700 people made this
- 250g Greek style yoghurt
- 1 teaspoon turmeric
- 2 teaspoons lemon juice
- 2 teaspoons mint sauce
- 3 teaspoons caster sugar, or to taste
- 2 teaspoons chopped fresh coriander
MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min
- Combine all ingredients and mix well. Chill before serving to allow the flavours to meld. Enjoy!
Reviews & ratingsAverage global rating:(11)
Reviews in English (11)
EXCELLENT! I have struggled to make this to "Indian Restaurant standard" for years! This recipe is PERFECT! Thank you.Dave.-28 Feb 2014
I only used normal yogurt and forgot the sugar. Solo impressed!-18 Sep 2014
this recipe makes quiet a bit so I halved it!! its so easy to make and sooooo tasty!! thanks.-03 Feb 2014
- 4 tbsp Natural Yoghurt
- 3 tsp Mint Sauce (e.g. Colmans but must be vinegar based)
- 1/2 tsp Sugar
- 1 pinch Salt
- 1 pinch Tumeric
In a small mixing bowl mix the mint sauce, sugar salt and tumeric. These need to be mixed well as otherwise they can give a grainy texture. Now mix in the yogurt until all the tumeric disolves. Serve with popadoms, naan bread or tandoori dishes.
Do not make this a long time before you intend to use it as the vinegar in the mint sauce will start to split the yoghurt, I have found it is good for at least an hour, there tends not to be any left for long!
Notes You can alter the quantities of mint and sugar to suit your taste, personally I think the above is a good approximation of the British Indian restaurant style. The tumeric controls how yellow the dipping sauce will go so this can be altered. Again do not add too much as the dipping sauce will get a grainy texture.
How to Make Indian Mint Sauce
This super fast recipe will give you a classic Indian restaurant style mint sauce.
Add the yogurt to a small bowl and mix in the mint sauce.
Add the turmeric, mix and taste, add more in small amounts to your taste but don’t go mad.
Add a large pinch of salt and around a quarter of a teaspoon of sugar and again taste and adjust.
Mix well and store in the fridge ready for serving.
You can play around with these quantities but I found them just about right. You can also try adding chilli if you want to give it a bit of bite but for me the classic Indian mint sauce is not spicy.
Gous Ahmed (author) from Muslim Nation on August 10, 2011:
Thank you all for your comments!
SEO Expert Kerala from KERALA on January 31, 2011:
Mr G Miah this recipe sound some what tasty and cheering. I will try it sure it will also take less time even.
BkCreative from Brooklyn, New York City on December 29, 2010:
Wonderful - I&aposd love to try it. Thanks a million for the recipe. Anything with onion and I am sold. So healthy!
Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam . on December 29, 2010:
This is a great recipe, sound so yummy. I must try this for the New Year, come visit my hubs sometimes. Peace & love darski
Tomato-Onion Salad and Other Ways to Spice up Your Chutney
Below is a video on how to make Indian onion chutney with a twist. Instead of fresh tomatoes, mint, and cucumber, it adds canned plum tomatoes, chopped green chilis, and garlic. The ingredients are all mixed in a bowl and then placed on a plate ready to eat with your favourite curry or poppadoms—or anything else, for that matter.
This recipe can be easily modified with different ingredients.
- For example, you can use roasted tomatoes instead of tinned plum tomatoes to get that barbecue flavour.
- If you&aposre looking for something spicy, this Indian onion salad is especially tasty if you add black fried bird&aposs eye chilis.
Check out our meal planning here &ndash it&rsquos filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We&rsquove got hundreds of the BEST family recipes your whole family will LOVE!
Tasty Indian mint raita sauce with cucumber
- 4 tbs natural yogurt
- 2 tsp mint sauce
- 1/4 tsp caster sugar
- pinch ground turmeric
- small bunch coriander - leaves picked and chopped
- 1/2 cucumber - sliced into strips
- Cut the cucumber into strips
- Add the yogurt, mint sauce, sugar and tiny pinch of turmeric to a bowl and stir the ingredients together.
- Stir the cucumber and coriander through the mint raita sauce.
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Buy your papadum – it’s just easier
I don’t make papadum from scratch. I don’t say that often. This whole blog is about scratch cooking.
I haven’t sold out. Don’t write me off. Sometimes it just isn’t worth it. This is one of those times. You can just buy them for next to nothing. They are cheap. And tasty.
There’s a certain satisfaction you get from scratch cooking. At least I do. But sometimes it’s too much. Pretty sure most restaurants don’t make papadum from scratch either.
So give yourself a break this one time. Cooking Indian is a lot of work. If people complain make them boiled hot dogs next time. I bet they smarten up.
I’m not such a fan of the big brand pappadum. You know the ones I mean. From the company with all the Indian pastes and sauces. They are too thick. Too heavy. And way too expensive. Just not worth it.
I go for the ones you get at Indian grocers. I like them better. Like the ones you get at restaurants. They have different flavours. Plain. Black pepper. Cumin seed. All good.
Maggie’s Authentic British Mint Sauce Recipe
I made this video for my son, who lives in Germany, he asked me for the recipe! Great with lamb chops, along side British roasted potatoes! Throw away the revolting mint jelly they serve here in the States, and make it fresh. You store it in a jar in the fridge or pantry for months.
Video taken from the channel: Pysanky Basics
Why make this Poppadoms recipe?
You only need 2 ingredients – Papad and Oil to make this easy Curry House snack.
So versatile – You can make Oil Free Poppadoms too!
Dietary Requirements – Vegan.
Super Easy Party Nibble -Make the Papadum at home is as easy as One Two and Three. It takes only takes 15 seconds to fry one!
Budget-Friendly – Ready to fry Pappadom packet only costs between 0.80£ to 2£ depending upon the size. There are roughly 20 pieces in every packet.
Home fried Crispy Papad is So much Cheaper and Better than Restaurant style Ready Eat ones. Supermarket ready to eat poppadom costs 1.25£ for 8 and they are so small in size.
Make-Ahead of time – You can make this ahead of time and store it in an airtight container for up to a week.
Tasty with Chutney’s, Raitas or Pickle. They are so so good with curries and biryani too
- 2 poppadoms
- 1 red bell pepper
- 1 small zucchini
- about 4 carrots
- half onion
- 3 garlic cloves
- small handful of cherry tomatoes
- olive oil
- pepper and salt to taste
- 1/2 recipe for tahini sauce
- sunflower or other neutral oil for frying
&uarr click on the photo to enlarge
- cutting board & chef's knife
- oven tray
- frying pan or heavy bottomed pan
- meat tongs
- paper kitchen towel
View the original recipe via:
Preparation -- 15 minutes
Rinse the red bell pepper, remove the seeds and divide into strips. Rinse the zucchini and carrots, remove the ends are divide into slices.
Peel the onion and garlic cloves, chop the onion into large (half) rings and crush the garlic cloves (keep them in one piece). Rinse the tomatoes and divide them into halves.
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit and heat the frying oil. You can use a frying pan or a heavy bottomed pan for frying.
Roasted vegetables and tahini sauce poppadoms
Finishing the roasted vegetables and tahini sauce poppadoms -- 30 minutes
Divide peppers, carrots, zucchini and onion over the oven tray. Add the crushed garlic cloves and drizzle with olive oil, pepper and salt. Roast the vegetables in the oven for about 20 minutes, the exact cooking time depends on the oven and the size of the vegetables.
Meanwhile deep fry the poppadoms by adding them one by one to the oil for a few seconds. They're done very quickly and then transfer them to paper kitchen towels to remove any excess oil.
Meanwhile create an easy tahini sauce and add the cherry tomatoes to the oven tray in the last 5 minutes. Remove the garlic cloves and divide the roasted vegetables on top of the poppadoms.
Directions [ edit | edit source ]
You will especially love plucking the mint leaves from their stalks - the smell left behind on your hands and fingers is just heavenly! Put all the ingredients (except the Sugar) into a food-blender like in the picture below and zap it all up using pulse bursts until it's pureed. Use a long spoon to stir the mixture about if the blades of the blender have difficulty "grabbing" the chunks of ingredient. When it's pureed to a thick-ish consistency - transfer to a small bowl and stir in a teaspoon of Sugar or tomato ketchup - tasting and adding more if necessary until you feel that the taste is just right. Put it in the fridge so that it sets slightly - and serve with any Indian dish or fried savoury snack! Very tasty!
Put everything in blender and zap until pureed
Empty into bowl and stir in a spoon of sugar
If you wish to create a mint sauce which looks like the stuff that you get in the condiment carousel at Indian restaurants when you have crispy poppadoms or Onion bhajis as a starter - you should get some plain natural yoghurt - put a couple of tablespoons into a small dish and and stir in a couple of dollops of the above mint chutney and stir it all around until the consistency is thin and liquidy to your liking. No need for food colourings or any other additives. Enjoy!