10-Minute Mint Raita (Restaurant-Style)

This Mint Raita recipe is the perfect condiment for biryani, kebabs, and so much more. Make this restaurant-style raita in less than 10 minutes!

Cuisine Indian, Pakistani

Diet Gluten Free, Halal, Vegetarian

Keyword cilantro mint raita, dahi chutney, dahi pudina chutney, spice grinder, yogurt chutney

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 34

Small blender like a Nutri-bullet or regular-sized blender narrow blender (or a spice grinder)

1/2 tsp cumin seeds (preferably toasted) and ground (See Step 1) or sub 1/2 tsp ground cumin powder
1/2 cup cilantro leaves loosely packed (try not to use stems)
3 tbsp mint leaves loosely packed (try not to use stems)
1 slice Serrano pepper or small Thai green chili pepper deseeded (choose how thick the slice depending on how spicy you’d like)
1 small garlic clove or 1/2 medium
1/4 tsp sea salt or table salt plus more to taste
1/2 tbsp freshly squeezed lemon juice or to taste
3/4 cup plain, whole milk yogurt

Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.
Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 2 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.
In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt or more lemon juice, if desired. For a thinner, restaurant-like consistency, add ½-1 tbsp of water. See notes for how to store.

Storing: This dip keeps well, which is why restaurants love it!

To refrigerate: Store in an airtight container in the fridge for up to 5 days.
To freeze: Freeze before adding yogurt. After grinding the herbs (Step 2), place in an airtight bag or container and freeze. When ready to prepare, thaw the frozen solid at room temperature (don't microwave!). Then add it to the whisked yogurt (Step 3).

Variations:

Feel free to play around with the cilantro & mint ratios. I like much less mint than cilantro because I find too much mint can get quite strong and bitter.
Substitute lime juice instead of lemon for a slightly different flavor.
Feel free to add any spices or ingredients you'd love here. See post for optional add-in ideas.