This is the type of sauce served in an Indian restaurant to accompany poppadums or tandoori dishes. This recipe supposes that you use a homemade natural yoghurt sauce, which gives a much sweeter flavour than using a pot of commercial yoghurt.

To make the yoghurt see the recipe for natural yoghurt in our recipe pages.

1 cup of natural yoghurt (preferably homemade)
1 large teaspoon of mint sauce (or mint jelly)
pinch of salt
pinch of chilli (amount according to preference)
pinch of caster sugar to taste

Using mint jelly instead of mint sauce will give a much sweeter flavour, also use  caster sugar to sweeten to taste.

Place all the ingredients in a bowl and mix well, particularly if using mint jelly. For anybody who likes some colour in this use green or yellow food colouring sparingly. (A drop or two to colour a cupful of sauce). I personally do not advocate the use of food colourings although a lot of Indian restaurants will do this to add an interesting colour to the sauce, it adds nothing to the flavour.

Useful Links

Recipe for Natural Yoghurt

Recipe for Chappatis

Recipe for Vegetable Samosas

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