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.

Quote from: benbob on March 12, 2012, 11:27 AM
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)

https://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

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 ....   

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.

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.

Just reviewed the recipe, in the light of the favourable comments and my recent success with my own recipe, and I see that they are remarkably similar; Dip has :

QuoteIngredients:

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.

Last night I spoke to a BIR waiter. He said there was yoghurt, sugar and milk in the mint sauce.

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.

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

Ok guys. Stupid time. How much is a 'cup'? Uk or Us cup measure or ml? Ta.