Dips and SaucesIndianPakistaniVegan

Mint Raita in Just 10 Minutes

5 mins Cook
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The condiment of choice at Indian & Pakistani restaurants – Mint Raita. this is an eating place-style recipe that you could make in less than 10 minutes! the perfect raita for biryani, pulao, kebabs, and so much more.

Mint Raita

I’m still now not positive what to call this recipe. I think the yogurt makes it a raita yet the herbs and blended texture pull it into the Chutney class. eating places are divided approximately its naming too. some name it Pudina (mint) Chutney, others in reality Raita. On Instagram, a 60% raita/forty% chutney vote led me to the very last, inconclusive decision of calling it both – Mint Raita OR Yogurt Chutney.

Some thing you’d like to call it, order kebabs, biryani, pulao, or any ‘dry’ menu item at eating place and you’ll possibly get this clean light-green raita/chutney along it. eating places love to serve this as a side dish because it:

  1. Continues nicely (no veggies freeing water like vegetable raita).
  2. Goes with the whole lot (try it with dal!).
  3. Is frequently diluted with water, which makes it runnier & flexible (now not to say makes it pass farther!
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Mint Raita in Just 10 Minutes

Ingredients for Mint Raita

This recipe requires 7 easy-to-find ingredients:

  • Yogurt – plain, entire milk yogurt is perfect here. you can use Greek yogurt however you’ll want to feature extra water or milk to dilute it.
  • sparkling Cilantro & Mint Leaves – although it’s called Mint (pudina) Raita, it calls for tons more cilantro than mint. Mint is stronger than cilantro, so too much mint can be overpowering and even sour. attempt to use just the leaves of the herbs and not the stems.
  • Serrano pepper – provides taste and heat. if you use a smaller Thai chili pepper, use about 1/2. feel loose to use more in case you’d like to add greater warmth.
  • Garlic – Use a small garlic clove or 1/2 of a larger one. We’re going for a totally muted garlic flavor.
  • Cumin Seeds – you may both toast and grind seeds or really use ground cumin powder.
  • Lemon – Lemon juice (or alternative with lime juice) is a key element to diluting it and making it ultimate longer. eating places will regularly use bottled lemon juice, which you can use if that’s what you have handy.

How to Make Mint Raita

Step 1: Optional – Toast cumin seeds. I usually wouldn’t bother toasting such a small quantity, but it adds great flavor. If skipping this step, use an equal amount of ground cumin powder.

Step 2: Blend everything except yogurt. You can use a small blender like a Nutri-Bullet (best), a spice grinder (okay), or even a regular sized-blender. Blend/grind until the herbs are very finely chopped, scraping down the sides as needed. Add water if needed to get it to blend.

Step 3: Whisk Yogurt & Combine. Whisk the yogurt until completely smooth before adding the green chutney.

  • Taste and adjust, adding water for a thinner, restaurant-like consistency. You can also dilute it with more lemon juice if you’d like.

How to Store (or Freeze)

This raita continues nicely inside the refrigerator as-is or inside the freezer earlier than adding the yogurt.

  1. To refrigerate: store in an hermetic field within the fridge for up to five days.
  2. To freeze: Freeze earlier than including yogurt. After grinding the herbs (Step 2), area in an hermetic bag or container and freeze. when geared up to prepare, thaw the frozen strong at room temperature (don’t microwave!). Then add it to the whisked yogurt (Step 3).

Final Tips

  • As I cited in advance, the most essential tip is to make certain the herbs are very finely floor so that no leaves are visible. You need to ensure that there’s no bite to the herbs inside the final product.
  • Whisk the yogurt till it’s easy and no longer grainy before adding the herbs.
  • Don’t add yogurt as a thinner along with the herbs into the grinder as it’ll lose its silky easy texture. alternatively, use water or lemon juice to help grind the herbs.


What am i able to use to mixture the cilantro and mint for chutney?
i use a spice/espresso grinder due to the fact this recipe uses a small amount of herbs. you could use a small blender or regular-sized blender. If using a normal-sized blender, you may must add extra water to ensure the herbs are well-blended. For this amount, a meals processor will not work.

How can i make this vegan?
Use your favorite plain, unsweetened non-dairy yogurt in place of complete milk yogurt.

Why is my raita sour?
now and again the ingredients themselves along with lemon, garlic, herbs may be sour, which could motive the very last chutney to be bitter. the use of too much of an factor also can purpose bitterness. With these ratios, i hope you gained’t have any problem with bitterness.

Variations & Add-ins:

This is one of those recipes in which the quantities don’t have to be precise at all. Feel free to play around with the ratios and add in whatever spices and ingredients you’d like. Some add-ons I’ve tried & liked:

  • chaat masala
  • freshly ground black pepper
  • black salt
Mint Raita in Just 10 Minutes

Mint Raita in Just 10 Minutes

The condiment of choice at Indian & Pakistani restaurants – Mint Raita. this is an eating place-style recipe that you could make in less than 10 minutes! the appropriate raita for biryani, pulao, kebabs, and so much greater!
prep time
5 mins
cooking time
5 mins
total time
10 mins



  • 1/2 tsp cumin seeds, (preferably toasted)

  • 1/2 cup (~12 g) cilantro leaves, loosely packed (try not to use stems)

  • 3 tbsp (~3 g) mint leaves, loosely packed (try not to use stems)

  • 1 slice Serrano pepper or small Thai green chili pepper

  • 1 small (~2 g) garlic clove, or 1/2 medium

  • 1/4 tsp sea salt or table salt, plus more to taste

  • 1/2 tbsp freshly squeezed lemon juice, or to taste

  • 3/4 cup (~184 g) plain, whole milk yogurt


Optional – heat a small skillet over medium warmth. add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 mins. The seeds will deepen in color and end up quite fragrant. put off from heat and allow to cool barely. Then use a mortar and pestle to grind to a powder. Set apart.
Add the cilantro leaves, mint leaves, Serrano, garlic clove, floor cumin, salt, lemon juice, and a couple of tbsp water into a (ideally small) blender. blend, scraping down the spice grinder/blender as needed, till it reaches a great consistency. If wished, add any other tablespoon or two of water to make it simpler to combination. It must turn out to be a runny paste, with the leaves no longer visible.
In a small bowl, whisk the yogurt until smooth and not grainy. Stir in the beaten green paste. flavor and add salt or more lemon juice, if desired. For a thinner, restaurant-like consistency, add ½-1 tbsp of water. See notes for how to store.


Storing: This dip keeps well, which is why restaurants love it! To refrigerate: Store in an airtight container in the fridge for up to 5 days. To freeze: Freeze before adding yogurt. After grinding the herbs (Step 2), place in an airtight bag or container and freeze. When ready to prepare, thaw the frozen solid at room temperature (don’t microwave!). Then add it to the whisked yogurt (Step 3). Variations: Feel free to play around with the cilantro & mint ratios. I like much less mint than cilantro because I find too much mint can get quite strong and bitter. Substitute lime juice instead of lemon for a slightly different flavor. Feel free to add any spices or ingredients you’d love here. See post for optional add-in ideas.
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