The famous street food of Chennai in the south of India has inspired this adventurous and infinitely versatile sauce. Much like the Madras sauce famous in the curry-houses of Britain, ours is made with tomatoes, tamarind, onion, garlic and roasted cumin, with plenty of red chilli flakes for extra spice.
Let loose your imagination and use it to: dip with pappadums, samosas, chips or nachos; drizzle over as you would a ketchup, sauce or dressing; marinade meat, paneer or tofu before grilling or baking, or add to a stir fry for extra zing.
Geeta's Top Tip: Load some skewers with chicken, onion and red pepper pieces, coat with sauce and bake in the oven until the meat is cooked.
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