Minty Cucumber Raita Dip
The fresh and zingy herbs in this raita recipe balance the citrus and cool cucumber, which are added to creamy yoghurt to make this vibrant summer dip.
Serve with my Chickpea Halloumi Curry and gluten-free Farari flatbreads for a delicious family feast. The yoghurt brings natural probiotics to support gut health, while the cucumber adds hydration and a little fibre. Fresh mint can soothe digestion, while coriander is gently cleansing. And, the lime zest adds a touch of vitamin C.
It’s a simple side dish, but it rounds off a curry perfectly with light, cooling nourishment. See the dairy-free option below.
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Minty Cucumber Raita Dip
Ingredients
Instructions
- Peel and de-seed the cucumber, discarding the skin and seeds. Grate the cucumber onto a clean tea towel. Use the tea towel to squeeze out the excess liquid, then tip into a mixing bowl.
- Add the yoghurt, crushed garlic, chopped coriander, chopped mint and lime zest, plus salt and pepper to taste.
- Mix well, and serve!
Notes
- Sheep or goat yoghurt works very well with this if you are sensitive to cow dairy.
- Dairy-free or vegan? We have tried this with coconut, almond or cashew yoghurt, and it is just as yummy.
- If you have time, chill the raita for 30 minutes before serving to allow the flavours to mingle.
- If you don’t have any fresh herbs, you can use a pinch of dried mint or coriander — although fresh herbs will give the best flavour.
- This dip is delicious with crudités, curries, grilled chicken skewers, or dolloped over roasted aubergine or sweet potatoes.
- The raita will keep in an airtight container for up to three days in the fridge.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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