Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: Cory Ander on October 10, 2006, 07:43 AM
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This recipe was posted in "BIR Recipe Requests", so I thought it might be helpful to move it to here. It works a treat (with bhajis, papadoms, etc) and is based on the recipe found in Pat Chapman's Curry Bible:
- 225g yoghurt (Greek is good)
- 1/2 tsp chilli powder (optional)
- 1/2 tsp garam masala
- 1 tsp sugar (or to taste)
- 1 teaspoon bottled mint jelly (or sauce)
- 1/4 tsp mango powder (amchoor)
- 1 tbsp fresh coriander (finely chopped)
- pinch of salt (or to taste)
- couple of drops of green or yellow (or other colour) food colouring (optional)
- 1 clove finely chopped garlic (optional)
Simply blend all of the ingredients together.
Here is a photo of the Mint Raita (with a couple of drops of green food colouring) with Onion Bhajis (made to my recipe):
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Looks good and I bet it tastes great Cory
CP
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Made this myself, didn't have any mango, but tasted superb without it, many thanks.
JL
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;D ;D Hell Yeah, I've used this recipe many times myself for Bhaji's and it's by far the tastiest with or without the mango taste.
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CA, this looks good.
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Hi Jon_LL and MB, :)
Glad to hear you liked it both! 8)
Thanks for your other helpful comments MB. It's essentially a very sound recipe and I'm glad you managed to successfully tweak it to your taste! 8)
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Hi All,
Just thought I'd add to MB's helpful comments.
I just made Sheek Keebabs again (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0)) and served them with this Mint Raita and green salad. I have to say that the Keebabs and Mint Raita were excellent!
For the Mint Raita, I amended my posted recipe to the following:
- 225g Greek yoghurt
- 1/2 tsp chilli powder
- 1/2 tsp spice mix (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0)) in place of garam masala
- 1 tbsp sugar (increased threefold)
- 1 tbsp bottled mint jelly (increased threefold)
- 1/4 tsp mango powder (amchoor)
- 3 tbsp fresh coriander (increased threefold)
- 1/4 tsp salt
- couple of drops of green or yellow (or other colour) food colouring (optional)
I simply blitzed all of the ingredients in a mini-blender, adding about 100ml of milk to make a pourable sauce.
I always end up licking Mint Raita off the plate in a BIR....I did the same here, it was very good! :P
Please note:
- the chilli powder adds a nice bite
- the sugar neutralises the tartiness of the youghurt
- the mint jelly really does add oodles to the taste and should be included
- the mango powder also really adds something special to the taste and should be included
- similarly, fresh coriander gives it a particular freshness, which is very nice
- I omitted the garlic (optional anyway)
Lovely! And I'd say very close to that which you would get in a BIR 8)
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Cory,
That is a wicked recipe...made last night to go with pakora and got rave reviews...thanks for that.
Of course I told my guests..ah something I rumbled up.. ;D
kidding..but def one in my book
regards
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Hi Chef1707,
Glad you liked it....did you use the original (Pat Chapman's) recipe or the modified (later on the thread) recipe?
Regards,
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Hi Cory, Why is it that everytime I log on and look at your posts and see pictures of your food I'm starving ? :P And at the same time wish my meals always looked as great as yours ! :o
Practice makes perfect I suppose............................Back to the Kitchen.
Great food and easy to follow recipes, keep up the great work.
Cheers. Pat
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Hi Cory, where'd you get the mint jelly? I've got mint sauce, and also apple&mint jelly, but not seen any mint jelly without the apple!
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Hi AD,
It's available in most supermarkets.
It's the sweet mellow stuff that's in a vegetable gum/jelly (pectin) and NOT in vinegar (or similar acidic tasting stuff!...unless you like it that way, of course).
The one I use is made by Masterfoods (but I'm sure Cornwell's and supermarket "homebrands" will supply the same or similar)
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If you can't find, or just want to avoid using the mint jelly, you can use mint extract (NOT mint essence!) and sugar to give the same effect, though you'll have to experiment with quantities.
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I don't know if this help but in our tescos
they have two types next to each other
and can confuse...
1) Colemans Mint sauce (pre mixed for lamb etc)
2) Colemans Mint (I guess to be mixed into a sauce etc)
I use the mint only version. This does have
Vinegar or spirit Vinegar in the ingredient
but works fine for me when used in small amounts.
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Could the mango powder in this be altered to use mango chutney ? or would that require alterations elsewhere ?
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You can alter it any way you like Osisisrt...
...but mango chutney is totally different than mango powder...so the dip will be totally different.
Why do you want to do this? Have you tried it and found it not to your liking?
Why not try both and let us know what you find?
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the reason i asked is because im tryin to use what ingredients i have in the house :D i dont have mango powder at the moment (is that amchoor ? ) - and i cant get it locally, i could order it , but its needed for a bunch of curries im makin monday including dips and stuff. so i kinda promised one of the ppl im cooking for a yellow mint style dip and like the sound of this one, but didnt have the mango powder. i could try it.. see what happens :D
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Yes, amchoor is mango powder.
In which case, I would probably just leave it out then. It's effect is pretty minimal.
Good luck with your "bunch of curries" (isn't it a gaggle? :P)! Please let us know which you do and how you get on! 8)
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hi, i ended up making 3 curries, a jalfrezi, a dopiaza, and the tikka masala one ive been posting in on here. all were very good and the tikka masala with my additions ive posted about, turned out really well.
anyhow, as for this mint/raita sauce, i never tried it myself as im not particularly a fan of it. but the couple folks i made it for said it was pretty nice, but not quite the same as the one they are used to, but they did like it anyhow!.
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Made your Mint sauce today and thoroughly enjoyed it.
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This mint sauce is delicious.
I was wondering if it is ok to freeze it?
CArl...
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This mint sauce is delicious.
I was wondering if it is ok to freeze it?
Hi GMG,
I have never done that but, since you can freeze yoghurt (I believe?), I would expect it to freeze pretty well? Though the consistency might change a bit, on defrosting, I suppose?
Try it and let us know! 8)
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I was wondering if it is ok to freeze it?
Bit late but - I freeze it in small quantities and its fine once thawed.
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I can imagine this being the business with some poppadoms too
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Made this and it's now the best one I have had. I fiddled with the recipe and blended 2 teaspoons of garlic pickle into it and its lush......