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A Raita is one of those dishes that is ‘according to taste’ … your taste. So feel free to use more or even less of the chili, ginger and garlic. This is a great side dish with any curry or even roast lamb instead of Tzatsiki.

Cucumber & Mint Raita


  • 1 small English cucumber
  • 500 ml plain yogurt (we prefer Greek yogurt)
  • 45 ml finely chopped mint leaves
  • 30 ml lemon juice
  • 10 ml finely chopped green chili (or to taste)
  • 10 ml finely grated ginger root (or to taste)
  • 10 ml finely grated garlic (or to taste)
  • 5 ml cumin seeds, toasted then finely crushed
  • salt to taste
  • whole mint sprigs


Cut cucumber through the centre lengthways and scrape out the seeds with a teaspoon.

Grate the cucumber coarsely and place in a colander to drain, pushing the flesh into the colander with you hand to get as much liquid out as possible.

Transfer the cucumber to a mixing bowl and add the rest of the ingredients except the whole mint sprigs. Mix well and spoon into small serving bowls.

Chill until required, garnish and serve.

Yields about 6 servings.