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Raita Dip
Super easy recipe for raita dipping saice perfect for spicy foods
Ingredients
- 1/2 cucumber
- 250 ml plain yogurt
- 2 tbsp chopped fresh mint
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- pinch sea salt
Instructions
- Grate the cucumber into a sieve and let it drain for 30 mins then press or squeeze out as much water as possible.
- Put the cucumber pulp into a bowl with all other ingredients and mix thoroughly with a fork
- Check seasoning before covering with clingfilm and setting aside in fridge for 30 mins to 1 hour to let the flavours develop.
- Serve with curry or any spicy food.
Video
Notes
Your raita will keep in the fridge for up to 5 days and can be frozen for up to 3 months.
Serve with curry, in a wrap with meats and salads, as a dip with veggies/chips/crisps
Use a food processor if you fancy but do set on pulse so you can keep a bit of texture in your raita dip
Nutrition
Calories: 46kcalCarbohydrates: 4gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 31mgPotassium: 162mgFiber: 1gSugar: 3gVitamin A: 195IUVitamin C: 2mgCalcium: 90mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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