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. It’s a quick and easy side dish to make, and completes any South Asian meal perfectly.

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.

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.

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 Do You Make Coriander and Mint Raita?

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!

How Long Does Homemade Raita Last?

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.

What Should You Serve with Raita?

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.

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

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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.

Course Appetizer, Side Dish

Cuisine Pakistani/Indian

Keyword coriander and mint raita, mint raita

Prep Time 5 minutes

Cook Time 0 minutes

Servings 3

Calories 70kcal

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.