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Coriander & mint raita New-recipe-icon

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

  • Prep: 5 mins
    Cook: 2 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 51
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 3
  • Fat 4
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 51
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 3
  • Fat 4
  • Fibre 0
  • Salt 0.1

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

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

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.

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