Glasgow curry-house red pakora sauce

Ingredients

• 4 tbsp malt vinegar (white wine vinegar works too)
• 2 tbsp tomato purée
• 1 tbsp mint sauce (the jar kind — non-negotiable for that Glasgow curry-house flavour)
• 1 tsp sugar
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp chilli powder (or to taste)
• Pinch of salt
• 2-3 tbsp water (to loosen)

Method

1. Whisk everything together in a small bowl until smooth and a pourable dipping consistency.
2. Taste — adjust vinegar for sharpness, sugar for sweetness, chilli for heat.
3. Chill 30 minutes before serving if you can. The flavour rounds out.

Tip: Most Glasgow curry houses use mint sauce from a jar (HP or similar). Don’t substitute fresh mint — that’s a different sauce.