A bowl filled with coriander & mint raita

Coriander & mint raita

By Elena Silcock
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 2 mins

Easy

Serves 6 - 8

Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (6)

  • kcal51
  • fat4g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 small pack mint
    Mint

    Mint

    mi-nt

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

  • 1 small pack coriander
  • 1 green chilli, ¾ roughly chopped, the remainder sliced, to serve
  • 200g Greek yogurt
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.

  • Recipe Tip

    Make it less spicy

    Deseed and remove the membrane from the chilli if you don't want it hot, as much of the heat comes from these parts

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
patriciaf
5th Sep, 2017
5.05
I was not impressed with this when I tasted it on making but decided to serve it anyway as I was unsure what it should taste of. I have to say that with all the dishes combined I was a convert. Delicious. Made it to go with the Indian meal at the weekend along with the other dishes in the August Good Food Mag and it was a great success. This was really spicy and very easy to make. Enjoyed by veggies and meat eaters alike.
WombleK
31st Aug, 2017
5.05
Fantastic recipe. I'm lactose-intolerant so I substituted the Greek yoghurt for houmous and left out the chilli and other bits as my youngest doesn't like things too spicy. It's already a family favourite.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.