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Author Topic: British Indian 2go mint sauce (chutney)  (read 5,900 times)

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Raj's mint sauce recipe combines 80% fresh mint and 20% coriander, mixed with yogurt to form a paste. Additional ingredients include salt, ketchup, mango powder, tandoori masala, mint sauce, Kashmiri chili powder, lemon juice, and a small amount of mustard oil, all adjusted to taste. The recipe is intended to yield about 5 liters and is described as a non-authentic but preferred alternative to British Indian Restaurant (BIR) versions.

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Offline Aussie Mick

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British Indian 2go mint sauce (chutney)
« on: December 15, 2012, 03:05 PM »
This is how Raj makes the mint sauce that we serve

I apologise if some measurements are a bit vague, as he doesn't have set measurements

We make up a 5 litre pot

- Mince/chop finely a mixture of fresh mint and coriander at 80% mint 20% coriander
- Add enough yoghurt to make it into a paste
- Add a good handfull or two of salt (to your own taste)
- Add about a cupfull of tomato sauce
- Add a handfull of mango Powder
- One handfull of tandoori masala
- About 2 tbsp of mint sauce
- A good handfull of Kasmiri chilli powder
- A cupfull of lemon juice
- A splodge of mustard oil won't do it any harm, but don't overdo it.

Taste and adjust as necessary. it is NOT BIR, neither is it authentic Indian, but IMHO it is much much better than BIR.

Rememeber this is about 5 litres, so adjust accordingly
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Offline Peripatetic Phil

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Re: British Indian 2go mint sauce (chutney)
« Reply #1 on: December 15, 2012, 03:18 PM »
Is that "tomato sauce" as in ketchup, Mick, or something different ?
** Phil.
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Offline h4ppy-chris

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Re: British Indian 2go mint sauce (chutney)
« Reply #2 on: December 15, 2012, 04:15 PM »
nice 1 mick  ;)
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Offline Aussie Mick

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Re: British Indian 2go mint sauce (chutney)
« Reply #3 on: December 15, 2012, 04:53 PM »
Yep Phil, just ketchup
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