Chasni Sauce

Ingredients

• 2 tbsp rapeseed (canola) oil
• 1 tbsp garlic and ginger paste
• 1/4 tsp turmeric
• 1 generous tsp ground cumin
• 300l (1 1/4 cups) base curry sauce
• 1 1/2 tbsp mango chutney
• 1 tbsp mint sauce
• 2 tbsp ketchup
• 70ml (1/4 cup) single cream
• Bright red food colouring (optional)
• 1/4 tsp garam masala
• 1 1/2 tbsp coriander (cilantro) finely chopped
• Salt to taste

Steps

1. Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.
2. Stir in the turmeric and cumin and then add about half the base sauce. Bring this to a rolling simmer, stirring only if the sauce is obviously sticking to the pan.
3. This is a good time to add your main ingredient of choice. Or if you just want to make the pathia sauce for later, that's fine too.
4. Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually.
5. When the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.
6. To finish, add the garam masala and garnish with the coriander (cilantro). Season with salt to taste.