Chunky cucumber raita

Chunky cucumber raita

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(2 ratings)

Prep: 10 mins no cook


Serves 6

A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal122
  • fat9g
  • saturates6g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein6g
  • salt0.5g


  • 500g Greek yogurt
  • 20g mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 30g coriander
  • 1 cucumber


  1. Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.

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Comments, questions and tips

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19th Jul, 2020
Although the flavours were good, if you blitz the yoghurt it turns to a liquid. Next time I would chop the herbs small, mix into the yoghurt with a spoon. Salt the grated cucumber to release some water for 10 mins, rinse, squeeze out moisture and mix in with the yoghurt. I also wouldn't make quite so much!
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