Quote from: livo on April 15, 2022, 01:13 PMI detest artificial sweeteners, especially saccharin, but perhaps you can't taste it in this product.

Me too and no I had no idea from the taste of it that it had any type of sweetener. Only noticed when this ingredient list was posted.

I think that's half the problem livo. There are probably hundreds of variations of just this one type of sauce. But my point was that much of what's served nowadays is bought in rather than made fresh, hence my suggestion of the bottled sauce, even if it isn't Indian. In fact ligs would probably get closer to what it might be by perusing Indian wholesaler catalogues, some of which are online.

I was in a curry restaurant today, first time in several years, and they gave us the usual tray of sauces and chutneys with the poppadoms. There was a red sauce and god it was bland. Plenty of heat but not much else. The whole experience was just as bland but that's another story. Suffice to say I'll be sticking to home made curries from now on. The person I was with who eats out quite regularly assured me that it was fairly typical of today's curry restaurant fare. I almost literally winced.

From Dan Toombs' "The Curry Guy" book:

TAKEAWAY-STYLE PAKORA SAUCE
MAKES ABOUT 300ML (1¼ CUPS)
If it's Indian takeaway-style pakora sauce you like, this is a good one. Usually this sweet-and-sour sauce is red from food colouring, and does look the part when bright red. The mango chutney and ketchup are already quite sweet but you might want to add a little sugar. The sour flavours come from the lemon and mint sauce. Just try it and adjust until you are happy with the flavour.
1 onion, finely chopped
2 tbsp smooth mango chutney
3 tbsp tomato ketchup
1 tsp mint sauce
200g (scant 1 cup) plain yoghurt
½ tsp roasted cumin seeds Spice Blends
½ tsp chilli powder, or to taste
1 tbsp sugar
Lemon juice, to taste
½ tsp red food colouring powder (optional)
Milk (optional)
Salt
Whisk all the ingredients together, except for the food colouring, milk and salt. Once the sauce is nicely combined, check for seasoning and add salt to taste. Add food colouring, if using. If the sauce is too thick, stir in a little milk until you are happy with the consistency.


I think this is probably close to what you've already tried so maybe not much use, and you'd need to leave the yoghurt and milk out. I imagine you could add a dollop of this to a standard curry and make it a chasni as well.

Another one I'll have to revisit after such a glowing report. This task is never ending. How I suffer for my art. Or is it how my heart will eventually suffer!

Quote from: Peripatetic Phil on April 08, 2022, 11:33 PM
Image of ingredients list here.

Eeek!

I didn't realise it had all those artificial sweeteners and preservatives in it. That's what I get for making an impulse buy. Does go really well on chips though.

Quote from: ligs on December 08, 2012, 07:24 PM...It tastes sweet fresh and quite hot I think that it has mint in it...

All I can say, or rather repeat, is Havana Club Kebab House Chilli matches your description almost exactly - with the proviso that I can only go by your description. You might kick yourself for not trying it. And if it isn't what you want, well, it goes very nicely on chips.

Quote from: Robbo141 on February 25, 2022, 09:26 PMI bought a jar of Mr. Naga pickle which is great but pricey.

It is indeed delicious but only as a dip for nachos in my opinion. I tried it in curry and to me it ruins the curry. An acquired taste perhaps but one which I'm in no hurry to acquire.

Quote from: Peripatetic Phil on February 26, 2022, 01:45 PMBut some hot-air theory to which someone has given his/her name does not even impinge on my stream of consciousness.

Seriously Phil you must have been living under a rock. You couldn't pick up a paper (remember them?) without the Atkins diet being mentioned when it was at peak fad. But the concept isn't "hot-air theory", it's well established science. It's used for example on people with epilepsy as it apparently reduces or stops the fitting.

Quote from: Peripatetic Phil on February 25, 2022, 08:23 PM"Ketolysis".  Wow.  A new word.  I shall have to consult the OED.  Which I see appears as oblivious of this dietary fad as I...
** Phil.

Well, ketolysis is the breaking down of ketones. The state the body enters when doing this is called ketosis. Don't know if that makes it any clearer?

Quote from: Hugoboss on February 26, 2022, 08:15 AMSo its not a Naan then ? Its a cheesy, coconut, almond thngy...

Like everything in the keto world you have to look at it with rose tinted glasses. Cauliflower pizza base anyone?

BTW (Phil) I bet you've heard of the Atkins diet? That's a keto diet.

I only got interested in it because I have a friend who is type 2 diabetic and this diet can be useful for them.