Here we have another delicious and refreshing dip to accompany poppadoms, which also goes nicely with starters such as onion bhaji and tandoori chicken. Mint sauce (or raita) is very versatile: adjustments can easily be made to taste.
This recipe makes enough servings for at least four to six people. Simply scale the ingredients up or down to make more or less of it.
This recipe is one of many in my first award-winning book, Indian Restaurant Curry at Home Volume 1.
- 250g Natural Yoghurt. Full fat is best for flavour
- 1 TBSP Mint Sauce (jarred commercial brand) or 2 TBSP fresh Mint Leaves, finely chopped. If using fresh Mint, add 1-2 tsp Lemon Dressing/Juice to substitute the vinegar in the Mint Sauce
- ¼-½ tsp Salt
- 1–2 tsp Sugar
- 1-2 TBSP fresh Coriander Leaf, finely chopped
- ¼ tsp Turmeric or Yellow Food Colouring (optional)
- Milk to thin the Raita down to your liking.
- Place the yoghurt, mint sauce, salt, sugar, fresh coriander and the optional turmeric/colouring in a suitable bowl, and whisk until combined.
- Add a little milk to thin the raita to your liking.
- It’s now ready to serve, but you could also add other ingredients, such as finely diced cucumber, grated carrot, finely chopped red onion, and roasted cumin powder.
- The mint sauce can be stored in the fridge (covered) for a couple of days. I would not recommend freezing it.
- All spoon measurements are level, i.e. 1 tsp=5 ml, 1 TBSP=15ml.