Mint Yoghurt Sauce

Name: Mint Yoghurt Sauce
Yield: Makes 250 ml
Cuisine: Indian
Ingredients: 2 small green chillies, chopped; 2 teaspoons diced red onion; 2 tablespoons coriander leaves, chopped; 4 tablespoons mint leaves, chopped; 1 teaspoon fresh lime juice, strained; 250 ml thick plain yoghurt; 1 teaspoon minced ginger; 2 teaspoons fish sauce

Preparation info

Makes
250 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A favourite from India, where it is known as podina. There are many varieties and interpretations of this recipe, which goes particularly well with fried food, spiced meats and pastries.

Ingredients

2 tablespoons coriander leaves, chopped
4 tablespoons mint leaves, chopped
2

Asia
India
Fish course
Sauce
Pescatarian
Gluten-free

Method

Blend all the ingredients except the yoghurt to a paste in a food processor. Add the yoghurt and pulse only until the mixture comes together. Do not overwork or the yoghurt will split and make the sauce too thin. Refrigerate for up to 2 days.