Indian mint yogurt?

Question

can anybody tell me the recipe for the mint yogurt you get in the indian restraunts,i have seen a few recipes but they don`t seem to be likelly to turn out the same,some people say use mint jelly as oppossed to the vinegar version etc,,,,,i like it runny ie pouring consistantsy and not sour,the version you get in the restraunts seems sweeter than the version you try to do at home is it down to the type of yogurt you use as the natural stuff allways is sour,they say mix it with caster sugar but i don`t know? please help...ty.

Answer 1

Since you like yogurt sauce sweeter, you may like the recipe below.   Homemade yogurt is usually little sour, so make sure to use the store bought yogurt.

Mint Yogurt

Ingredients

    * 1/2 medium cucumber— shredded

    * 1 tablespoon finely chopped mint

    * Pinch of sugar

    * Salt and freshly ground pepper

    * 1 1/2 cups  yogurt (store bought)

Directions

Blend yogurt to give it pouring consistency.  In a medium bowl, combine the yogurt, cucumber with the mint and sugar and season with salt and pepper.

Answer 2

Cucumber Mint Raita

Ingredients:

1 large English cucumber, peeled and coarsely grated

½ cup (packed) fresh mint leaves, finely chopped

2 cups good quality plain yogurt

salt to taste

¼ tsp ground cumin powder

pinch of red chili powder, to taste

METHOD:

Using kitchen towel or fine cheesecloth, wrap the grated cucumber and squeeze out any excess liquid. Leave open to air dry until needed.

In a large mixing bowl, whisk together the yogurt and spices (salt, ground cumin and red chili powder). Add the grated cucumbers and chopped mint leaves. Mix well to combine, refrigerate and serve chilled with any Indian meal.

Variations:

Try this recipe using cilantro leaves or add some chopped tomatoes. You could also make a Tomato and Onion Raita by using thinly sliced red onion and some chopped tomatoes. Use finely chopped baby spinach leaves for a Spinach Raita.

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MINT CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves

2-3 small Thai green chilies, roughly chopped

2 large garlic cloves, roughly chopped

1 inch piece of ginger, peeled and roughly chopped

juice of ½ a lime

water (if needed)

salt to taste

1 cup yogurt (optional)

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute cilantro leaves for the mint leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.

Answer 3

Yoghurt, fresh mint, salt and pepper, lemon juice.