Mint relish & raita

Mint relish & raita

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(2 ratings)

Prep: 15 mins No cook


Serves 6
Two spicy Indian dips in one, perfect for a few poppadums

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal37
  • fat1g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein3g
  • salt0.52g
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  • 50g mint leaves



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

  • 2 x 20g packs coriander
  • 2 fresh green chillies, deseeded
  • ½ tsp salt
  • 2 tsp caster sugar
  • 2 tbsp lemon juice
  • 2 x 150ml pots natural yogurt
  • poppadums, to serve


  1. Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.

  2. Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

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Comments, questions and tips

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27th Dec, 2013
Next time I make this I'll definitely use less sugar or leave it out completely - it's killing the zing of the other flavours.
5th Nov, 2013
Tasted great!
31st Aug, 2011
swap yoghurt for sour cream, makes it really zingy
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