Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: Stephen Lindsay on February 05, 2011, 11:21 AM
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I made this last night, and my friend who's from Northamptonshire said it was exactly like her favourite takeaway.
Ingredients:
1 cup natural yogurt
1 teaspoon garden mint sauce
3 tbsp. blended mango chutney
2 tsp. lemon juice
3 tbsp. caster sugar
Pinch of yellow food colouring
Milk (to thin out the sauce slightly, if required)
Method:
Whisk all ingredients together.
Notes:
I found that I didn
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Bought a mixed pakora starter from a takeaway this evening and this sauce was identical to theirs.
A 100% success.
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Made this again last night but upped the mint to 2 tsp. and thought it had a better balance between the mint, yoghurt and chutney.
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I've made mint sauce before by actually going to the trouble of making the yoghurt myself, as it has a lot more creamier texture and taste. I shan't be bothering in future after trying this recipe. This is as good as you will get in any restaurant ( and a lot better than some). And you can vary the balance of flavours to suit. Agree with you Steven i too will be upping the mint sauce content a little and scaling back just a touch on the sugar.
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How long will this sauce keep once made? It's the kind of thing I would only use in small quantities so just wondering what the best way to go about it is. I don't suppose it can be frozen in small batches?
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How long will this sauce keep once made? It's the kind of thing I would only use in small quantities so just wondering what the best way to go about it is. I don't suppose it can be frozen in small batches?
It's good for 7 to 10 days normally. And being versatile it freezes very well :D. So all you need are some suitable size containers for what you would expect to use, and you're sorted ;D.
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I've made mint sauce before by actually going to the trouble of making the yoghurt myself, as it has a lot more creamier texture and taste. I shan't be bothering in future after trying this recipe. This is as good as you will get in any restaurant ( and a lot better than some). And you can vary the balance of flavours to suit. Agree with you Steven i too will be upping the mint sauce content a little and scaling back just a touch on the sugar.
Apologies Stephen for spelling your name incorrectly in my original post. ;)
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No worries curryhell - funny you mentioning the sugar - have made this again this weekend and halved the amount of sugar and still found the taste to be really good.
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I must admit this is probably the nicest "indian" yoghurt i've had, so easy to make and tweek to individuals tastes and always a favourite with almost everyone.
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I realise this has had no replies for ages, but its worthy of a bump.Anyone cooking bhajis, or a hot curry should have this riata to hand.
I have used it for some time now, and it makes the shop bought stuff laughable.It really is identicle to the sauce you get in BIRs here.
A great find.
Will be posting my onion bhaji recipe soon, along with a fantastic xmas snack that any curry lover cannot be without when hosting parties. Madmatts Curry Puffs-been in my family for literally decades, and never fails to impress- always the first to go finger food!!!
Matt
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Have now made this 20 or 30 times and latter 2 times without any sugar - it still tastes sweet enough with just the mango chutney.
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By the way, does this mint sauce really freeze well? Has anyone tried it?
They say double cream freezes, I can say with confidence-It doesn't at all!!
Look forward to replies!!
Matt
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A great find.
Will be posting my onion bhaji recipe soon, along with a fantastic xmas snack that any curry lover cannot be without when hosting parties. Madmatts Curry Puffs.
Yes a good find and thanks for bumping. This will be on the list for a try very soon. Look forward to your Bhaji recipe as I'm looking for a good one to try and there seem to be so many out there.Madmatts Curry Puffs sound interesting :)
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Can anyone confirm that this can be frozen?
I have bought a HUGE tin of mango puree(On offer at tesco ?1 !!!) and once opened i need to use it, so obviously need some recipes!!
The mint sauce is one, but not sure of any others.If it freezes well, I will make loads of pots up.
Matt
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Hi Matt
Don't know about the freezing bit, just a thought on all that mango puree, If it's not to fine, maybe you could try making some mango chutney, that should keep a while.
HS
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I want to second everyone's opinion, made the chutney as per original post and is also just like my Indian takeaway, Spot On thanks!!
Whandsy
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Just to let you all know I have frozen/defrosted this sauce, and it's as good as fresh!!
Handy to have some small pots in the freezer!
Matt
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Just to let you all know I have frozen/defrosted this sauce, and it's as good as fresh!!
Matt, that is handy to know because I often make way too much and end up throwing it away.
Many thanks,
Ray :)
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Made this yesterday to go with CWG's Onion Bhajis and it is superb :) Next time I think I'll reduce the sugar and add a pinch of chili powder but all things aside its almost exactly the same as the mint yogurt from my TA ;)
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I am looking forward to trying this too. Struggled with a good recipe for Mint Sauce for a long time now.
It's all the extras which make the difference isn't it!?! :D
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Tongey - this recipe really is the business. As you can see from the posts by CH and myself you can vary the sweetness and mintiness. I never use any sugar now and it's still delicious.
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Next time I think I'll reduce the sugar and add a pinch of chili powder but all things aside its almost exactly the same as the mint yogurt from my TA ;)
If you want a more authentic taste don't I wouldn't use "chilli powder"
I Always use a Tsp of Kashmiri paste (much better)
this little secret was shown to me years ago by my Indian friend
(my local Indian take away)
http://www.curry-recipes.co.uk/curry/index.php?topic=1123.msg9819#msg9819 (http://www.curry-recipes.co.uk/curry/index.php?topic=1123.msg9819#msg9819)
I have always used Kashmiri paste in my Mint sauce ever since !
cheers
Layne
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Thanks for this great recipe Stephen ... I've just made it for the first time and it's got the 'wow' factor for sure ... my two years old twins have taken a fancy to it too !!
Lashings of this sauce over 'Blades' tikka tonight and whats left over the accompanying salad .... ;)
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cheers Colin but credit really goes to Dip, I'm just the guy who's made it loads of times and singing the recipe's praises - glad you like it - I also think it has the wow factor.
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I tried this mint sauce today, but made several alterations to the recipe. I had plenty of fresh mint in my garden so I picked a good amount and blitzed all the ingredients in a blender. I also added a few sprigs of fresh parsley for a more intense green colour. Possibly my brand of chutney was sweeter, because after tasting it didn't require any more sugar. The fresh mint and parsley gave the sauce a soft but very appetizing green colour, so I decided not to mess with a good thing and left out the food colouring. I know it sounds like a changed everything, but it tasted better than many I've had at restaurants. The mango chutney is definitely the secret ingredient that gives it the BIR flavour, feel free to add fresh mint and still get a great results.
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Just reviewed the recipe, in the light of the favourable comments and my recent success with my own recipe (http://www.curry-recipes.co.uk/curry/index.php?topic=8836.msg78945), and I see that they are remarkably similar; Dip has :
Ingredients:
1 cup natural yogurt
1 teaspoon garden mint sauce
3 tbsp. blended mango chutney
2 tsp. lemon juice
3 tbsp. caster sugar
Pinch of yellow food colouring
Milk (to thin out the sauce slightly, if required)
whilst mine has lime juice where Dip has lemon, and water where Dip has milk (I use no sugar). The parsley for the green colour is an interesting idea, as my recent purchase of liquid green colouring (a different brand to my previous one) has unfortunately resulted in the "wrong" green, both for pulao rice and for mint sauce. And I agree with xerxesvi : "The mango chutney is definitely the secret ingredient that gives it the BIR flavour".
** Phil.
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Last night I spoke to a BIR waiter. He said there was yoghurt, sugar and milk in the mint sauce.
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I've taken to omitting the sugar from this recipe also as I find that with decent yoghurt it is sweet enough with out it.
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The restaurant which was my favourite in Portsmouth many years ago told me that they used an amount of ripe banana in their mint sauce - it adds sweetness, body and balances the flavour out - I haven't made it for a while but I remember using it in the past with great success along with a part teaspoon of ambchoor powder as I remember - As soon as I make another batch I will post recipe again.
Thanks
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Ok guys. Stupid time. How much is a 'cup'? Uk or Us cup measure or ml? Ta.
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Ok guys. Stupid time. How much is a 'cup'? Uk or Us cup measure or ml? Ta.
250ml :)
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That'll do for starters. Ta.
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A US "cup" of liquid is 240ml, mate.
Edit: Oops, I see 976bar got there before me! What's 10ml between friends!?! :)
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Made this today. VERY nice. Didn't use any sugar and I certainly think the mango gives it enough sweetness. Did use Jif lemon though in recipe quantity and I know it is not as strong as fresh squeezed lemon.
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RubyDoo
I make this at least once a week and I use jif lemon all the time and adjust to taste - like you I don't think it needs the sugar.
Steve
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RubyDoo
I make this at least once a week and I use jif lemon all the time and adjust to taste - like you I don't think it needs the sugar.
Steve
I have frozen some down - see how it copes
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...I don't think it needs the sugar...
+1
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Freezes well. Just as good defrosted. Made another 500 ml batch this afternoon. X 5 pots in the freezer.
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Sorry to be different, but i really can't see why you people like this. I find it pretty dull. Tried it a few times thinking it was maybe me, but....really sorry it's horrible.
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Sorry to be different, but i really can't see why you people like this. I find it pretty dull. Tried it a few times thinking it was maybe me, but....really sorry it's horrible.
World would be a pretty strange place if we all agreed. ;)
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very true mate.......very true 8)
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Just tried this out to go with bhaji's and onion salad... what a hit, might drop the mango next time to 2 tblspn's but that's just personal preference I guess ... Thanks for the recipe
Math
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I made this last night both with & without the sugar. To my taste I prefer it without, but a huge thanks to Dip for the original recipe, he has hit the nail firmly on the head!
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this is identical to the curry2go version and is a replica of our local bir. I prefer a bit of a kick so add a tsp of kashmiri mirch to a pot. Lovely!
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Just tried this recipe and it's absolutely cracking, loved it and so did the family. Will try with out the sugar next time.
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Just had this with chicken tikka and it's a great sauce, I made it without the sugar.
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Absolutely superb. I left out the sugar as I found it didn't need it, although that may be because I don't have a sweet tooth. Thank you very much for the recipe!
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Just made another batch in pots for the freezer. I also made a batch of mickdabass tikka. The perfect combo, and I doubt I will be deviating from these two recipes, I don't believe perfection can be improved upon!!!
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Just made another batch in pots for the freezer.
Does it freeze well without splitting?
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Hi Indianwells
I agree, mickdabass tikka and this dip are the perfect combination!!
Ed
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I've made this sauce a number of times and find it's best made and left in the fridge for several hours or over night as it tastes a lot better than when it's just made.
London.
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I've made this sauce a number of times and find it's best made and left in the fridge for several hours or over night as it tastes a lot better than when it's just made.
London.
It freezes perfectly and when defrosted it tastes even better than fresh, the flavor really does develop. As said earlier I am happy with this as definitive, for me at least.