Best Coriander Mint Raita Recipes

CORIANDER & MINT RAITA

Coriander & mint raita image

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

Provided by Elena Silcock

Time 7m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

NAAN DIPPERS WITH FRESH MINT & CORIANDER RAITA

Naan dippers with fresh mint & coriander raita image

The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day

Provided by Sara Buenfeld

Categories Buffet, Dinner, Snack, Starter

Time 30m

Number Of Ingredients 9

Ingredients

half a cucumber
500g tub Greek yogurt
a handful of fresh mint leaves
2handfuls of fresh coriander
4large naan bread
olive oil , for brushing
ground paprika , for sprinkling
sea salt flakes, for sprinkling
1 tbsp lemon juice

Steps:

Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.
In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.
To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.

Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium