Mint and cucumber raitha

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

The perfect accompaniment for spicy food that is economical and easy to make. Play around with the ingredients to suite your taste.

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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