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Cucumber & Mint Raita

This simple cucumber and mint raita recipe uses a common household sauce to create a quick cheats recipe that tastes fantastic!

Portrait image of a cucumber and mint raita served in a small white bowl.

A Rare Cheat!

I am not a shortcut kinda cook, I spend hours trying to work out how to make stuff better not easier, because quite simply… I am worth it!

So this mint raita recipe is a rarity, one where the shortcut is actually just as good, if not better than a from-scratch version.

The secret ingredient to this cheat is the same as in my kachumber salad recipe.

Mint sauce! Yup, that stuff that you get with your roast lamb.

I had a friend in the UK whose wife swore by the stuff for both raita and kachumber. Which back then I just knew as “onion salad”.

It works principally because it contains all the stuff that would normally go into a mint raita. Fresh mint, a sweetening agent and some form of acid.

Indians would likely use a white vinegar or lemon juice. However, the flavour of malt vinegar is glorious to us Brits and it just works!

It is better because the flavours in it have been allowed to mellow and mature!

Portrait image of cucumber and mint raita served on a rakma masala kidny bean curry in a white bowl
Rajma Masala Curry with Cumber & Mint Raita

Making Mint Sauce at Home.

For those of you who are not British, you may be scratching your head right about now.

Don’t worry, you can make mint sauce at home.

Take one large bunch of mint (50g or so) and chop it as finely as you can.

Pour 50ml of boiling water over and stir, then add 50ml of malt vinegar and allow to cool. When cooled taste and add salt and either sugar or honey to taste.

Alternatively, you could follow this mint sauce recipe.

This classic Indian side is perfect to serve alongside hot curries like my pork vindaloo or lamb madras.

This is because of the cooling properties of both cucumber and yoghurt.

But to be honest gimme a mountain of poppadoms and a bucket of this cucumber and mint raita and I’d not complain!

Square image of a cucumber and mint raita served in a small white bowl
Yield: 2 Servings

Cucumber & Mint Raita Recipe

Prep Time: 5 minutes
Marinade Time: 10 minutes
Total Time: 15 minutes

A cucumber and mint raita is the perfect cooling side for any spicy Indian curry and this cheats version is superb!

Ingredients

  • 150 g (5.25 oz) Natural Yoghurt
  • 150 g (5.25 oz) Natural Yoghurt
  • 3 Tsp Mint Sauce
  • 3 Tsp Mint Sauce
  • 75 g (2.) Cucumber
  • 75 g (2.5 oz) Cucumber
  • Salt to taste
  • Salt to taste
  • Honey to taste
  • Honey to taste

Instructions

  1. Deseed the cucumber and cut into 1cm cubes.
  2. Add the yoghurt and mint sauce to the yoghurt and stir.
  3. Taste and add salt and honey until you are happy.
  4. Allow to sit for 10 minutes before using.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 346mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 4g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Portrait image of a rajma masala kidney bean curry served with a kachumber salad in a white bowl
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