Cucumber Mint Raita is a condiment often served alongside Indian curries. This simple raita recipe features creamy cucumber and refreshing mint, paired with garlic, lemon, and salty yogurt for the perfect balance of flavors.
This recipe is easy to make and can be tailored with any fresh herbs you have, not just mint. You will love having it next time you're serving up Indian cuisine!
Why you will love this easy raita recipe
If you love Raita, but are lactose intolerant, we have a How to Make Lactose Free Yogurt recipe tutorial, which would allow you to enjoy this Cucumber Mint Raita recipe!
Cucumber and Mint Raita is easy to make, and will cool the spicy heat down from an Indian curry. Fresh chopped mint is a perfect complement to the chopped cucumber and yogurt, but fresh cilantro or parsley work equally well.
Cucumber & Mint Raita is a great way to use up some of your summer fresh herbs, and literally only takes a few minutes to whip up.
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Ingredients
- Plain Yogurt
- Cucumber
- Mint, parsley, cilantro, dill (optional choices)
- Lemon juice
- Lemon zest
- Cumin
- Garlic
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make a Raita
Once you have the basics of this Indian Cucumber Raita recipe down you will be inspired to make many varieties. While it can be made with simply cucumber, mint, and yogurt, you'll love the extra flavors of lemon and garlic with this summery Cucumber Mint Raita.
Step 1. Chop cucumber into a small dice
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Add cucumber & herbs to yogurt
Grate the garlic clove into a small bowl with the yogurt and cucumber. Chop the mint into a small, rough chop, about ⅛ to ¼" bits. Discard the stems, just use the leaves. Add the cumin and salt.
If using a common or fat cucumber, cut the seed core out and discard. If using the longer Armenian or English cucumber variety, just chop it all up, as it has a much smaller and firmer seed core.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Step 3. Season to taste
Zest and juice the lemon, removing the seeds. Add both to the bowl with the yogurt mixture. Add the salt and the pepper. Stir well and refrigerate to let the flavors mingle.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving suggestions
Serve this refreshing Cucumber raita with your next spicy dish. It goes perfectly with our Instant Pot recipe for Chicken Tikka Masala and our Sourdough Naan or Mini Pita breads also.
Variations
If you are not a fan of mint, cilantro or parsley make great a substitution or variety of Cucumber Raita. You can also substitute finely minced green onion instead of garlic.
Top Tips
- Remove the seed core from the cucumber and the raita will not get watery after day one.
- Prepare this raita recipe with at least an hour to let flavors mingle.
Frequently asked questions
No, freezing this cucumber mint raita will cause the cucumber to get all runny and mushy. You could freeze everything but the cucumber, and then add fresh cucumber to defrosted yogurt & herb mixture later though.
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📖 Recipe
Easy Cucumber Mint Raita
Ingredients
- 1 cup plain, unflavored Yogurt (greek or regular)
- 1 cup English cucumber, diced (about 6" length)
- ½ cup minced mint leaves
- 1 clove garlic
- 1 teaspoon lemon zest
- 3 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ½ tsp salt
Instructions
- Add the yogurt to a medium size mixing bowl. Chop the cucumber into a small dice. Add the cucumber to the yogurt.1 cup English cucumber, diced, 1 cup plain, unflavored Yogurt
- Grate the garlic into the bowl with yogurt. Chop the mint up fine (into ⅛ to ¼ inch mince). Add the cumin and salt.½ cup minced mint leaves, 1 clove garlic, ¼ teaspoon ground cumin, ½ teaspoon salt
- Zest the lemon and add 1 teaspoon zest to the yogurt mixture. Juice the lemon or use 3 tablespoons lemon juice and add to yogurt mixture. Stir to blend well. Refrigerate for at least 30 minutes to let flavors mingle, then serve with your curry entree.1 teaspoon lemon zest, 3 tablespoon lemon juice
Nutrition
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