Mint and cucumber raita Recipe

A cooling accompaniment to a hot curry. Natural yogurt flavoured with mint and cucumber.

  • Preparation
    5mins
  • Cooking time
    0mn
  • Rest time
    15mins
Rate this recipe
(11 votes) 4.5/5
Ingredients
Pour people
  • Natural yoghurt(s) : 500 g
  • Cucumber(s) : 0.25 whole
  • Fresh mint : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Lemon(s) : 0.5 whole
Method
  • ETAPE 1

    Peel the cucumber and cut in half lengthways. Remove the seeds with a spoon.
    Cut the cucumber into thin strips lengthways and then cut into very small dice. Season with salt and place in a colander for 30 minutes to drain away the natural water in the cucumber.
    Pick the mint leaves and then shred using a sharp knife.
    Mix the mint with the cucumber and then add to the yoghurt.
    Check the seasoning and add a squeeze of lemon juice.

Chef's tip

«To maximise the flavours in the raita leave to stand for a few hours or overnight.»

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