Mint and cucumber raitha
The perfect accompaniment for spicy food that is economical and easy to make. Play around with the ingredients to suite your taste.
| Mint and cucumber raitha | |
|---|---|
 |
| Servings: | Serves 4 to 6 people |
| Calories per serving: | 76 |
| Ready in: | 2 hours, 5 minutes |
| Prep. time: | 2 hours, 5 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewA curry 'must-have' 4/5 Nice with rice |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g plain natural yogurt. For a creamier dip use Greek-style yogurt
- ½ cucumber, peeled, cut into four lengthways and a knife run along the centre of each quadrant to remove 'some' of the seeds
- 1 Clove of garlic, peeled and crushed
- ¼ teaspoon of sea salt
- ½ teaspoon of sugar
- Handful of mint leaves, washed and chopped
To garnish
- ¼ teaspoon of paprika
- ¼ teaspoon of turmeric powder
- Mint leaves or flowers
Method
- Chop the cucumber quadrants into thin slices
- Mix all the ingredients in a bowl, stir really well and refrigerate for a few hours for the flavours to infuse
- Arrange in a bowl and sprinkle with the tiniest pinch of turmeric and paprika powder
- Garnish with mint leaves or flowers
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