A bowl filled with coriander & mint raita

Coriander & mint raita

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(2 ratings)

Prep: 5 mins Cook: 2 mins


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



    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



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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5th Sep, 2017
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.
31st Aug, 2017
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.
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