Coriander & mint raita

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

Nutrition per serving

  • kcal 51
  • fat 4g
  • saturates 2g
  • carbs 2g
  • sugars 1g
  • fibre 0g
  • protein 3g
  • salt 0.1g


  • 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


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


  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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