Does anyone know where you can buy the mint sauce that accompanies onion bahgees in indian restaurants?

Preferably in the Cardiff area......and It's not raita.

Does anyone know where you can buy the mint sauce that accompanies onion bahgees in indian restaurants?
1 bunch Mint leaves

1/2 bunch fresh coriander

4 Green chillies

1 bulb Garlic

Salt to taste

1 tsp Sugar

1 tsp Tamarind paste or Juice of 1 lemon



Blend all together in a food processor.
Reply:Are you talking about that cool mint flavoured dip?



If so, then you can make this yourself. See the URL(s)
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!







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:you can buy a pot of plain yoghourt and add a little mint sauce because basically that is what it is plain and simple
Reply:you can make it yourself: thinly sliced onions, chopped mint, plain yoghurt
Reply:I know the stuff you mean! It's delicious. I've never seen it sold in shops however :(
Reply:1 cup plain yogurt

2 ts mint sauce

1/2 level ts salt

1/4 ts chilli powder

1/4 ts garam masala

1/4 ts ambchoor

1/2 level ts caster sugar or granulated.

2 drops of green food colouring. optional



if you can't find ambchoor. try www. seasonedpioneers.co.uk



This recipe is almost perfect.

I would be interested to know if you find somewhere to buy it made up, but i doubt it.
Reply:Mint or coriander chutney are usual accompanients with bhaji. I hope this helps, its quicker to make it yourself and take just as good. Store bought never tastes like what you had in the restaurant.
Reply:Easy to make:

blend together :

handful of fresh mint leaves, one green chilly, one pod of garlic ( you can chop it finely ), handful of corander leaves , salt, lemon juice.

There you are.
Reply:Asda. Mint raita in the curry section. They sell it in little tubs with a lid. I don't know if you have an asda where you are in Cardiff.
Reply:ask the resturant to sell you some...some places do
Reply:This is called mint raita, basically mint sauce and a few spices with plain yogurt (you can also add a little turmeric if you want it yellow coloured).



Buy the mint raita from here http://www.natco-online.com/acatalog/inf...



and add yogurt -its the best raita ever!
Reply:You can buy it at an Indian grocery. You get them in bottles and its called mint chutney.
Reply:Here is a detailed recipe for the Mint chutney as well as a video demo on how it make it...it is very very easy and you can make a big batch and freeze some for later.



http://www.showmethecurry.com/2007/06/26...



Enjoy!