Enjoy this tangy sauce with tandoori dishes, kebabs, and even on sandwiches.
If you have a blender like the ones popular for juicing, use it for this recipe, as it is compact and chops very well. Otherwise a normal blender will do, but it might not crush the mustard seeds — so it may be good to grind them a bit first, using a mortar and pestle.
Add all the ingredients to the blender and blend to a smooth paste.
Spoon into a sterilised jar, seal and refrigerate. This sauce will keep in the fridge for 2 days.
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