Cucumber Raita

5 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine European
Servings 4 people


  • 150 g Cucumber
  • 30 g Red Onion
  • 1 size Clove of garlic
  • 1 middle Red peppers
  • 1 Tbsp easy go. Dried mint
  • 250 g Yoghurt 1.5% (10% is also possible, of course)
  • 1,5 tbsp White wine vinegar
  • 1 tbsp Olive oil
  • 0,5 tsp Sweet paprika
  • 1 tsp Ground cumin
  • 0,5 tsp Coriander powder
  • 1 tsp Mustard powder
  • Salt pepper
  • 0,5 tbsp Sugar


  • Wash the cucumber, slice and drain in a sieve to 125 g. Peel the onion and cut into thin slices. Cut the large one in half once. Skin the garlic, finely chop. Core and finely chop the peppers. If fresh mint is used, wash it and chop it very finely. You can add 2 tablespoons of this, as opposed to the dried one.
  • Then mix the yoghurt, vinegar, oil and all the spices in a bowl and season with pepper, salt and sugar to taste. Then fold in the drained cucumber, onion, garlic, chili peppers and mint and let everything steep a little. The reduced-fat yogurt used here is not mandatory. Of course, you can also use a higher fat one, but the lower-calorie version also tasted good. Actually, fresh coriander belongs in it, but it's too soapy for me ...... but as everyone likes.
  • A raita can also be prepared with various vegetables and goes well with many Indian dishes. It is also delicious if you only use it as a dip for naan bread, chapati or parathas.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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