How to make a mint saue,like a dip served in indian restaurants.its used more with starters and papads?

on web i hv chkd recipes n they generally say to mix yogurt and mint leaves n sum salt n sugar..but i hv tried n it dsnt taste same.the consistency of restaurant dip is different.it seem theres sum thickening added...pls help.in home made dip,yogurt gets sour n sauce becomes thin while of restaurant remains same 4 few days

How to make a mint saue,like a dip served in indian restaurants.its used more with starters and papads?
you can find the Mint sauce already made, in jars, in Asian food stores. It's less time, trouble and money you would have to spend on all the ingredients..
Reply:MInt leaves

Tamarind paste

salt

sugar

greenchilli

red onion

Make past adding all ingredients
Reply:my favourite mint chutney is made thus:

take some fresh mint leaves,some pods of garlic and some green chillies(proportions to your taste)

grind the three things together and add salt to taste.

this u can refrigerate for 2-3 days but not more than that.

i m sure u'll love it.
Reply:As a chef I have to tell you that there's a big probaility that it is a ready made sauce bought in catering sizes, which is much cheaper than buying the ingredients separately.



Try all your local ethnic food stores and I suggest you try Patak's Raita, it's very nice.



Also on your next visit to the restaurant you ask them straight away what brand of raita they use cause it's so delicious (flattery never fails :-). Do not start by asking if is homemade, cause they'll always lie and say yes, lol.
Reply:I am south India and this is very famous in Southern part of India and tastes very delicious than in restaurants. The food in Indian restaurants are not that delicouse to what you prepare in home. I hope you enjoy the recipe.





a bunch of mint leaves

marble size tamarind(You will get in Indian stores)

one red chillie(or more if you want more spicy)

a teaspoon jaggery(found in Indian stores)

salt to taste.



heat a teaspoon of oil in a pan and add mint leave, saute for 1 or two second and turn of the heat. Grind this with all the above ingredients to fine thick paste , adding very little water.



there you have the mint chutney, you can add yoghurt to it , and add little water according to the consistency you like. or It tastes very deliciouse alone. without yoghurt. This more delicouse than what you get in restaurant. This goes well with rice, breads and Indian chappatis.
Reply:Mint Chutney is made of mint leaves with hints of spices and chili. Use like an herbal ketchup. The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas.



* 1 bunch fresh cilantro

* 1 1/2 cups fresh mint leaves

* 1 green chile pepper

* 1/2 teaspoon salt

* 1 medium onion, cut into chunks

* 1 tablespoon tamarind juice or lemon juice

* 1/4 cup RO water, or as needed



In a food processor, combine the cilantro, mint leaves,

chile pepper, salt, onion and tamarind juice. Process to a

fine paste, adding only enough water to achieve a thick sauce.



Reverse Osmosis Water is best to use for cooking and drinking. You can get it at Whole Foods and other suermarkets for 49 cents to refill your gallon bottle!



For more recipes and great information check out

http://www.your-vegetarian-kitchen.com/h...
Reply:I would puree coriander, mint leaves and green chilli. add chaat masala, a little rock salt, tamarind pulp and sugar till I get the right taste.

If you want a tart-savory one then leave out the last 2 ingredients. Just add a dash of lime.
Reply:I like the recipe "Chef Bette" is using, I am a former chef and would say she has a good one, but depending on the type of chilis you use as the one person said a bit of yougart to tone down the spice might be fine or buttermilk is another alternative, and it goes well when making "Lassi's" for the meal, it acts as a nice thinner and flavour boost.
Reply:You seem to have the correct recipe, but you need to find/make the right kind of yoghurt.



Many restaurants make their own yoghurt; some use gelatine to make it thicker; but before you decide to make your own I suggest you look for an Indian, Greek or a Middle Eastern grocery store; their brand of yoghurt tends to be much thicker than Western brands (which are mostly used for desserts).