Three Indian sauces: mint green sauce, sweet tamarind sauce, spicy pickle sauce

Ingredients

• 20 g Fresh mint leaves (Rinsed and drained)
• 40 g Fresh coriander leaves (Rinsed and drained)
• 10 g Fresh ginger (Peeled and coarsely chopped)
• 3 pinches Cumin seeds
• 0.5 teaspoon Curry powder
• ½ lemon Lemon juice (Fresh juice)
• 2 pieces Fresh green chili (Seeds removed, chopped)
• 2 tablespoons Plain yogurt (To aid blending)
• 2 tablespoons Greek yogurt (Added at the end of blending for extra creaminess)
• 35 g Tamarind paste (Concentrated paste)
• 1500 ml Hot water (To rehydrate the tamarind)
• 1 leaf Bay leaf
• 1 stick Cinnamon stick
• 80 g Whole cane sugar
• 20 g Raisins
• 0.25 teaspoon Ground ginger
• 1 pinch Salt (Adjust to taste)
• 150 g Mixed pickles (vegetables and fruits preserved in oil) (Store-bought, drained)

Instructions

1. Rinsing the herbs

   Place the mint and coriander leaves in a large bowl of cold water, give them a gentle swirl, then drain thoroughly. Repeat if necessary to remove impurities.

   Time: PT5M

2. Mixing the green sauce

   In the blender, add the mint, the coriander, the fresh ginger, the pinches of cumin, the curry powder, the lemon juice, the chopped green chili, 2 tablespoons of plain yogurt and 2 tablespoons of Greek yogurt. Blend until smooth and homogeneous.

   Time: PT5M

3. Finishing the green sauce

   Taste and adjust seasoning with salt or a splash of lemon if needed. Transfer to a small serving bowl.

   Time: PT2M

4. Rehydrating the tamarind

   Place the tamarind paste in a bowl, pour 1.5 L of very hot water, stir and let rest 20 minutes until the pulp separates easily.

   Time: PT20M

5. Filtering the tamarind

   Pass the mixture through a fine sieve or strainer, pressing with the back of a spoon to extract as much juice as possible. Discard the fibrous residues.

   Time: PT5M

6. Cooking the tamarind sauce

   Pour the filtered tamarind juice into a saucepan. Add the bay leaf, cinnamon stick, cane sugar and raisins. Bring to medium heat and simmer 15 minutes, stirring regularly, until the sauce thickens.

   Time: PT15M

   Temperature: moyen

7. Finishing the tamarind sauce

   Remove the pan from heat, add ground ginger and salt. Remove the bay leaf and cinnamon stick. Let cool to room temperature before transferring to a container.

   Time: PT10M

8. Preparing the spicy pickle sauce

   Open the pickle jar, drain excess oil, then coarsely chop the marinated vegetables and fruits. Transfer to a small bowl.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

3 g

Fiber

2 g