Mint Sauce, English
Mint Sauce, English
Mamta Gupta
Mint sauce is traditionally served with Roast lamb and other lamb dishes. In our family, it is served with all roast meals.
It is often used by Indian restaurants in UK to make Mint Raita Sauce, which is served with tandoori Chicken 1, 2, 3, 4 and various other snacks/starters. It is very easy to make. The best time to make is when fresh mint is available in abundance.
Ingredients
1 cup mint leaves, washed and de-stalked
1/4 tsp. salt, adjust to taste
3 tbs. boiling water
4 tbs. white wine or cider vinegar
1 level tbs. caster sugar, adjust to taste
Instructions
Place mint leaves and all other ingredients in a food processor or blender. Blend until leaves are finely chopped, not ground.
Adjust seasoning, sugar and tartness to your taste.
Keep in a sterilised jar. It lasts a fairly long time, if kept in the fridge. You can freeze portions in small jars or packs or in an ice cube tray. Then store cubes in a plastic bag or jar in your freezer.
Notes
Also see Pickle and Chutney Selection.
