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:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review A curry 'must-have' 4/5 Nice with rice NonLoggedInUser

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

1. Chop the cucumber quadrants into thin slices
2. Mix all the ingredients in a bowl, stir really well and refrigerate for a few hours for the flavours to infuse
3. Arrange in a bowl and sprinkle with the tiniest pinch of turmeric and paprika powder
4. Garnish with mint leaves or flowers

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