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Home » Raita & Chutney » Coriander and Mint Raita Recipe

Coriander and Mint Raita Recipe

Published: May 27, 2019 · Modified: Aug 31, 2020 by Wajeeha Nadeem · This post may contain affiliate links.

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This Coriander and Mint Raita recipe is a great cooling side dish for Indian and Pakistani curries and rice recipes such as Biryani and Pulao. It’s a quick and easy side dish to make, and completes any South Asian meal perfectly.

Mint Raita

No South Asian meal is complete without a side of raita or chutney, as they lend a cooling and complimentary effect to the curries served in Pakistani and Indian households.

I always have a jar of this coriander and mint raita in my fridge, and it goes so well with most of the recipes I make on a daily basis.

Mint Coriander Raita

This mint raita is actually made using the green chutney recipe (pictured below) I shared awhile ago on the blog. Basically all you need to do is prepare the green chutney, and then mix in some thick yogurt. I use regular yogurt, but plain greek yogurt should be fine too.

Green Chutney Aloo Chaat

 

This green chutney is so versatile that not only do I make raita with it, I also make this lip smackingly good Hariyali Chicken also known as Green Chicken Curry.

How To Make It

Start by preparing the green chutney which is made by blending the following ingredients:

  • 1 cup packed coriander leaves
  • 1/2 cup packed mint leaves
  • 2 garlic cloves
  • 1/2 teaspoon lemon juice
  • 1 green chilli
  • Salt to taste
  • 1-2 tablespoons water

Then simply whisk in some yogurt and your mint and coriander raita is ready. Easy peasy!

Coriander and Mint Raita

How to Store It

This coriander and mint raita can last up to 4 days in an airtight container stored in the fridge.

However, what I do is that I make a big batch of green chutney and store that in the fridge in an airtight container for 1-2 weeks.

Whenever I need to make the coriander and mint raita, I simple take out some and mix it with yogurt.

Serving Suggestions?

Raita goes so well with many Pakistani and Indian recipes.

It can be used as a dip for chicken seekh kabab and pakora (as pictured - recipe coming soon) or it can used as a cooling side dish for curries and rice dishes such as murgh makhani and chana pulao.

Mint Raita and Coriander

Here are some recipes that this coriander and mint raita will go well with:

Chana Pulao

Potato Curry Recipe - Aloo Bhujia

Murgh Makhani

Pakistani Beef Curry (Bhunna Gosht)

Matar Pulao

Chana Dal Recipe

Aloo Keema - Easy Ground Beef Curry

Jeera Rice

Pakistani Mint Raita Podina Raita
Mint Raita

Coriander and Mint Raita Recipe

This Coriander and Mint Raita recipe is a great cooling side dish for Indian and Pakistani curries and rice recipes such as Biryani and Pulao.
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Course: Appetizer, Side Dish
Cuisine: Pakistani/Indian
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 3
Calories: 45kcal
Author: Wajeeha Nadeem

Ingredients

  • 1  cup  packed coriander leaves
  • 1/2  cup  packed mint leaves
  • 2  garlic cloves
  • 1/2  teaspoon  lemon juice
  • 1  green chilli
  • Salt to taste
  • 1-2  tablespoons  water
  • 3/4 cup plain yogurt I use full fat

Instructions

  • In a small hand blender or chopper, add all the ingredients except the yogurt and blend into a paste.
  • Whisk in the yogurt, and add more water if a thinner consistency is desired.
  • Store up to 4 days in the fridge in an airtight container.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 78mg
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