Mint Raita (Fresh Mint and Coriander Yoghurt Sauce)
Make this easy mint raita with yoghurt, fresh mint, coriander, green chilli, garlic and toasted cumin. Perfect with kebabs, curries and rice.
Ingredients
- 200 g plain yoghurt
- 1 large handful fresh coriander leaves with some tender stems
- 1 small handful fresh mint leaves about ¼ cup
- 1 green chilli
- 1 small garlic clove
- ½ teaspoon cumin seeds preferably toasted and ground
- ¼ teaspoon salt
- A squeeze of fresh lemon juice
Instructions
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.
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.
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.
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.
Notes
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.
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.Nutrition
Calories: 14kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 83mgPotassium: 33mgFiber: 0.2gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 25mgIron: 0.1mg
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