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A bowl filled with coriander & mint raita

Coriander & mint raita

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal51
fat4g
saturates2g
carbs2g
sugars1g
fibre0g
protein3g
salt0.1g
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Ingredients

  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 small pack mint
  • 1 small pack coriander
  • 1 green chilli , ¾ roughly chopped, the remainder sliced, to serve
  • 200g Greek yogurt
  • 1 lime , juiced

Method

  • STEP 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 TIPS
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

Goes well with

Recipe from August 2017, August 2017

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Overall rating

Rating: 5 out of 5.3 ratings
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