Mint yoghurt sauce is a perfect accompaniment to poppadoms and Indian starters including our Onion Bhajis. This recipe is a simplified version of a British Indian Restaurant staple that you can make at home with basic ingredients.
Simple Mint Yoghurt Sauce Recipe
- 150g full fat yoghurt (greekstyle or natural)
- 2 teaspoons colman's mint sauce
- pinch of salt
- 2 teaspoons sugar
- ¼ teaspoon garlic paste
- 1 teaspoon lemon juice
- 2 tablespoons milk
Add all the ingredients except the milk into a bowl and mix well together
Add the milk and combine until the sauce is a runny consistency
Serve with poppadoms and starters.
The mint yoghurt sauce can be stored in a fridge for up to 3 days.
Greek-style yoghurt will result in a creamier sauce.
Leave out the milk if you want a thicker sauce or add extra to make it thinner
Add ½ teaspoon chilli powder to add a kick to the sauce