Has anyone got a good recipe for Indian mint sauce to serve with poppadom's.?

Have tried a few but never quite the same. I know it should be mint and yoghurt but in what quantites ??


Grateful for any foolproof suggestions anyone has.


Thanks

Has anyone got a good recipe for Indian mint sauce to serve with poppadom's.?
1 cup plain yogurt


1/4 cup fresh mint, minced


1 clove garlic, minced


Combine yogurt, mint, and garlic in small bowl.


Season to taste with salt and pepper.








Kevin's Mint Yogurt Sauce


1 container plain yogurt


1 teaspoon made up mint sauce


1 tablespoon sweet mango chutney


1 teaspoon sugar


1/4-1/2 teaspoon chili powder (to taste)


1/2 teaspoon garam masala


milk, for, thinning


Mix all ingredients thoroughly using milk to thin to taste.


Place in refrigerator for one hour to cool.


Serve over kebabs, pakora, samosas, tikkas, or with any other Indian starter.











Cumin Mint %26amp; Coriander Yogurt


300 ml plain yogurt


1 teaspoon ground cumin


2 tablespoons fresh mint, chopped


2 tablespoons fresh coriander, chopped


1 long green chilies, seeded and finely chopped


sea salt


fresh ground black pepper


lightly toasted cumin seeds


Stir together the yogurt, ground cumin, mint, coriander, ginger and chilli.


Season well and sprinkle with cumin seeds.
Reply:Mint Sauce


What you need is:





A smallish bunch of fresh mint: pluck the leaves and wash them.


A smallish bunch of fresh coriander - stalks and leaves together - washed.


One "tangy" or "sour" apple - e.g. "Granny Smith's" - halved and de-seeded.


One medium-size onion chopped into a few pieces. (Red onion is best.)


A couple of small fresh green chillies - with top stalk removed. (Remove seeds if you like.)


A few dashes of lemon juice.


A generous dollop/long-squirt of brown sauce.


Some salt and pepper.


A teaspoon of sugar.





You will especially love plucking the mint leaves from their stalks - the smell left behind on your hands and fingers is just heavenly!





Put all the ingredients (except the sugar) into a food-blender like in the picture below and zap it all up using pulse bursts until it's pureed. Use a long spoon to stir the mixture about if the blades of the blender have difficulty "grabbing" the chunks of ingredient. When it's pureed to a thick-ish consistency - transfer to a small bowl and stir in a teaspoon of sugar or tomato ketchup - tasting and adding more if necessary until you feel that the taste is just right. Put it in the fridge so that it sets slightly - and serve with any Indian dish or fried savoury snack! Very tasty!
Reply:2 cups chopped fresh cilantro


1 cup chopped mint


1 tablespoon fresh ginger, chopped


1 tablespoon garlic, chopped


1 tablespoon green chilies, chopped


2 tablespoons desiccated coconut


salt


1/4 cup lemon juice





Grind all the ingredients with a little water.
Reply:What you need is:





A smallish bunch of fresh mint: pluck the leaves and wash them.


A smallish bunch of fresh coriander - stalks and leaves together - washed.


One "tangy" or "sour" apple - e.g. "Granny Smith's" - halved and de-seeded.


One medium-size onion chopped into a few pieces. (Red onion is best.)


A couple of small fresh green chillies - with top stalk removed. (Remove seeds if you like.)


A few dashes of lemon juice.


A generous dollop/long-squirt of brown sauce.


Some salt and pepper.


A teaspoon of sugar.





You will especially love plucking the mint leaves from their stalks - the smell left behind on your hands and fingers is just heavenly!








Put all the ingredients (except the sugar) into a food-blender like in the picture below and zap it all up using pulse bursts until it's pureed. Use a long spoon to stir the mixture about if the blades of the blender have difficulty "grabbing" the chunks of ingredient. When it's pureed to a thick-ish consistency - transfer to a small bowl and stir in a teaspoon of sugar or tomato ketchup - tasting and adding more if necessary until you feel that the taste is just right. Put it in the fridge so that it sets slightly - and serve with any Indian dish or fried savoury snack! Very tasty!





If you wish to create a mint sauce which looks like the stuff that you get in the condiment carousel at Indian restaurants when you have crispy poppadoms or onion bhajis as a starter - you should get some plain natural yoghurt - put a couple of tablespoons into a small dish and and stir in a couple of dollops of the above mint chutney and stir it all around until the consistency is thin and liquidy to your liking. No need for food colourings or any other additives. Enjoy!
Reply:Well, I myself am Indian, and I always buy the mint chutney from the Indian grocer, and now they even stock it in some Stop and Shops. If you are in the Northeast, you should have no problem finding an indian grocery store! Message me if you live in MA and I have some suggestions.





Also, the Swad brand is the best I've tried so far...





Stop and Shop usually has Patak's brand which is not bad if you don't want to travel!!!





Although it is always nice to make it from scratch, the jarred mint chutney is a perfect substitution, and it stays in your fridge for a lot longer than the homemade version that we end up throwing away!