Mint Raita (Fresh Mint and Coriander Yoghurt Sauce)

Mint raita is a fresh, cooling yoghurt sauce made with coriander, mint, green chilli, garlic, toasted cumin and a squeeze of lemon. It's quick to make, uses everyday ingredients and brings a lovely contrast to dishes with plenty of spice.

Read more: Mint Raita (Fresh Mint and Coriander Yoghurt Sauce)

I love serving it alongside grilled meats, fragrant rice and homemade flatbreads. Try it with my Pakistani Lamb Seekh Kebabs, Mum's Biryani or Ruz Bil Sharia (Arabic Vermicelli Rice) for an easy, flavour-packed meal.

This version uses a generous handful of coriander, a smaller handful of mint and one green chilli. Toasted cumin adds warmth, while the lemon juice keeps the yoghurt bright and fresh. Blend everything together in a few minutes, then serve with your favourite dishes.

Jump to:

• Recipe Snapshot
• Why You'll Love This Mint Raita
• Ingredients
• How to Make Mint Raita
• Tips for the Best Mint Raita
• Variations
• What to Serve with Mint Raita
• Storage
• Frequently Asked Questions
• 📖 Recipe

Recipe Snapshot

• Prep time: 10 minutes
• Cook time: 2 minutes, if toasting the cumin
• Total time: 10 minutes
• Servings: 3-4
• Course: Sauce, dip, side
• Cuisine: South Asian-inspired

Why You'll Love This Mint Raita

• Fresh and cooling: Yoghurt balances the warmth of chilli and spices.
• Full of flavour: Toasted cumin, garlic and fresh herbs give it more depth than plain mint yoghurt.
• Quick to make: Blend everything together in minutes.
• Versatile: Serve it with rice dishes, kebabs, curries, wraps or flatbreads.

Ingredients

• 200g plain yoghurt: Full-fat natural yoghurt gives the raita a lovely creamy consistency. Greek yoghurt works too, although the sauce will be thicker.
• 1 large handful fresh coriander leaves, with some tender stems: Coriander provides the main herbal flavour. The softer stems are absolutely fine to use.
• 1 small handful fresh mint leaves (about ¼ cup): Mint adds freshness without overpowering the coriander.
• 1 green chilli: Adds a little heat. Use a green finger chilli from a UK supermarket and remove the seeds if you prefer a milder sauce.
• 1 small garlic clove: Gives the raita a savoury edge.
• ½ teaspoon cumin seeds, preferably toasted and ground: Toasting the seeds brings out their earthy, aromatic flavour.
• ¼ teaspoon salt: Enhances the herbs and yoghurt.
• A squeeze of fresh lemon juice: Adds brightness and balances the creamy yoghurt.

How to Make Mint Raita

1. Toast and grind the cumin

Place the cumin seeds in a dry frying pan over a medium-low heat. Toast for 1-2 minutes, shaking the pan until fragrant. Leave to cool slightly, then grind to a powder.

2. Blend the herbs

Add the coriander, mint, green chilli, garlic, salt, ground cumin and lemon juice to a small blender or food processor. Blend until the herbs are finely chopped.

3. Add the yoghurt

Add the yoghurt and blend briefly until everything is combined and the sauce is a lovely pale green. Avoid blending for too long.

4. Taste and serve

Taste and adjust the lemon juice or salt if needed. Transfer to a serving bowl and serve straight away, or chill briefly while you prepare the rest of your meal.

Tips for the Best Mint Raita

• Use the coriander stems. The tender stems have plenty of flavour, so there's no need to pick every leaf off individually.
• Toast the cumin if you can. It takes a couple of minutes and gives the sauce a deeper, warmer flavour.
• Adjust the chilli to taste. Green chillies vary in heat. Remove the seeds and inner membrane for a milder result.
• Add lemon gradually. Start with a squeeze, taste and add more if needed.
• Blend briefly. This helps keep the yoghurt cool and the flavour of the herbs fresh.
• Let it rest. Ten minutes in the fridge gives the flavours a chance to come together.

Variations

• Milder mint raita: Remove the seeds from the green chilli or use less chilli.
• Thicker mint raita: Use thick Greek yoghurt.
• More tangy: Add another squeeze of lemon juice.
• More textured: Finely chop the herbs and stir them into the yoghurt instead of blending everything.

What to Serve with Mint Raita

Mint raita is a natural companion to dishes with warm spices, grilled flavours and plenty of herbs.

Try it with:

• Pakistani Lamb Seekh Kebabs - juicy, spiced kebabs with plenty of flavour.
• Mum's Biryani - fragrant rice and tender meat with a cooling yoghurt accompaniment.
• Ruz Bil Sharia (Arabic Vermicelli Rice) - a simple, buttery rice dish that pairs beautifully with fresh herbs and yoghurt.
• Middle Eastern Kofta Bowls - serve with spiced kofta, rice, salad and hummus.
• Falafel with Tahini Sauce - add the raita alongside falafel, warm flatbreads and salad.
• Indian Cucumber Raita - another fresh yoghurt accompaniment for your collection.

For an easy dinner, serve it with spiced chicken, rice and a crisp salad. The cool, herby yoghurt brings everything together.

Storage

Store leftover mint raita in an airtight container in the fridge and use within 2 days for the freshest flavour. The herbs may darken slightly as they sit.

Stir before serving if any liquid separates. Keep refrigerated and avoid leaving it at room temperature for extended periods.

Freezing isn't recommended, as yoghurt can separate when thawed.

Frequently Asked Questions

Can I make mint raita ahead of time?

Yes. Make it a few hours before serving and keep it covered in the fridge. For the brightest colour and freshest flavour, it's best enjoyed on the day it's made.

Can I use Greek yoghurt?

Yes. Greek yoghurt produces a thicker, creamier sauce. If you prefer a looser consistency, stir in a teaspoon of water at a time.

Is mint raita spicy?

The green chilli adds a little heat, but you can adjust the amount to suit your preference. Removing the seeds can also help make the sauce milder.

Can I make mint raita without a blender?

Yes. Finely chop the coriander, mint, chilli and garlic, then mix them into the yoghurt with the cumin, salt and lemon juice. The texture will be more rustic, but it will still taste delicious.

Why is my mint raita watery?

Some yoghurt releases liquid after blending or standing. Stir it before serving. Using a thicker natural yoghurt or Greek yoghurt can help produce a thicker sauce.

What's the difference between mint raita and mint yoghurt sauce?

Mint raita is a yoghurt-based accompaniment commonly served with South Asian meals. Mint yoghurt sauce is a broader term for similar sauces served with kebabs, grilled meats and other dishes. Recipes vary in their herbs, spices and consistency.

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