Yogurt Sauce with Black Salt
This yogurt-based sauce blankets all chaat recipes, mellowing out the harsh chiles in some of the other sauces. Black salt is available in any Indian grocery store and has a unique flavor—don’t try to substitute kosher or sea salt.
I do not recommend freezing it because once thawed, yogurt has a slight, unappealing grittiness—and the sauce will be too watery.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturecreamy, savory, sweet, tangy
Type of Dishsauces
- ½ cup plain yogurt
- 2 teaspoons white granulated sugar
- ½ teaspoon black salt
Whisk the yogurt, sugar, and black salt together in a small bowl. Transfer the sweet-tasting sauce (with an aroma similar to that of hard-boiled eggs, thanks to the black salt) to a tightly sealed container and store in the refrigerator for up to 10 days.
2008 Raghavan Iyer