How do you make the same mint sauce as you get from an indian which goes with your Onion Bhajis?

Question

I am after the recipe of the sauce which goes with your onions bhajis as you can't seem to buy the sauce from supermarkets. (closest they sell is Raitai but thats not the same!)

Answer 1

the sauce in the take aways is usually just plain yoghurt with alittle milk added to it, mint sauce ie colmans, salt and thats it

somtimes they add cucumber.

Answer 2

This Site Might Help You.

RE:
How do you make the same mint sauce as you get from an indian which goes with your Onion Bhajis?
I am after the recipe of the sauce which goes with your onions bhajis as you can't seem to buy the sauce from supermarkets. (closest they sell is Raitai but thats not the same!)

Answer 3

1/4 c. milk
4 fresh fennel or dill sprigs
1/2 tsp. salt
5 whole peppercorns
1 lemon, sliced
6 halibut steaks (6-8 oz. each)

CUCUMBER-YOGURT-MINT SAUCE
1 c. plain yogurt
3/4 c. finely chopped cucumber
1/2 c. chopped fresh mint
1/4 c. rice wine vinegar
1 tbsp. brown sugar
1 tbsp. white sugar

Fill a deep flame-proof pan, large enough to accommodate the all steaks, three-fourths full of water. Add the milk, fennel or dill sprigs, salt, peppercorns and lemon slices. Bring the poaching liquid to a low boil. Drop in the halibut steaks one at a time. When the liquid comes to simmer, lower the heat and let the fish simmer gently for 10 minutes. Drain the halibut and remove to a platter. Discard the poaching liquid. When completely cool, wrap fish in plastic wrap and refrigerate for 3 to 4 hours or overnight.
Prepare Cucumber-Yogurt-Mint Sauce: Mix all ingredients together in a glass bowl. Cover and chill. Makes about 2 cups.

At serving time, arrange halibut on a chilled platter and drizzle with the sauce. Garnish with extra mint leaves, if desired. Serves 6. Total precooking time: 40 minutes

Answer 4

Mint Sauce This should actually be called "mint chutney". It is one of my favourite accompaniments to any Indian dish - especially fried savoury snacks like samosas, pakoras etc. It's really easy to make and will keep in the fridge for around 5 days if covered with clingfilm or in an airtight container. My Dad taught me how to make this - and I remember when we used to live in the Midlands when I was a child - we used to grow fresh mint and coriander in the back garden! It was my job to go get the leaves and stalks for my Dad when he wanted to make the mint chutney! (Be careful if you grow mint in your garden - it gets everywhere - best to grow it in a shallow, wide bucket submerged in the soil so that it doesn't spread!) 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!

Answer 5

You can puree some cucumber if you wish to or not if you dont, and add plain yoghurt and fresh mint (or some mint sauce, mix it together put it in the fridge to chill, easy peasy! (NOT LIKE THE ANSWER ABOVE-dont know what theyre thinking) lol It tastes just the same x

Answer 6

quick and simple:
either finely chop some cucumber, and onion and stir it to some greek yoghurt with some mint sauce, or if no yoghurt stir them in to some mayonaise

Answer 7

Irina seems to know the right answer.