Coriander & mint raita

Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli

Prep:5 mins
Cook:2 mins

Serves 8
Easy

Nutrition per serving

kcal 51
fat 4g
saturates 2g
carbs 2g
sugars 1g
fibre 0g
protein 3g
salt 0.1g

Ingredients

1 tsp cumin seeds
1 tsp mustard seeds
1 small pack mint
1 small pack coriander
1 green chilli, ¾ roughly chopped, the remainder sliced, to serve
200g Greek yogurt
1 lime, juiced

Tip

Make it less spicy

Deseed and remove the membrane from the chilli if you don't want it hot, as much of the heat comes from these parts

Method

Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.