food

Food: Using up Take Out Condiments

Do you ever order takeout food, and then the condiments sit in your fridge in their tiny containers? Do you ever think, if there was just some way I could use up that condiment and get it out of my fridge, because I hate throwing away food? Well, here you go! This first installment is for the two condiments you get from an Indian restaurant in America. One is a cilantro-mint sauce, the other is a sweet tangy tamarind sauce. No real recipes here, just suggestions. And these are just to get you thinking about other ways you can use these condiments. Stay tuned for other takeouts, other condiments.

Sort of Guacamole. For the mint & coriander sauce, Smush up a ripe avocado and tip the whole container of sauce in. Mash up. You can add a squeeze of lime, a shake of chili powder, or whatever else you like, but it will be very flavorful as is!

Sort of Raita. Mix plain yogurt and grated cucumber, and tip in the coriander mint sauce. You can add a squeeze of lemon or lime and a dollop of tahini.

Sort of Humus. Blend chickpeas with the tamarind sauce, plus a little olive oil and a smushed clove of garlic. (This actually works for the mint sauce as well.) You can use any beans in your cupboard rather than chickpeas.

The tamarind sauce is delicious mixed in with any kind of vegetarian chili, it gives it a mysterious kick.

Tamarind sauce is good mixed with diced juicy tomatoes, parsley and/or basil, and lots of fresh pepper. Minced garlic, too, if you’re in the mood.

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