Chilli Raita – Raita Recipe

Chilli Raita – Raita Recipe

My Raita recipe is really just an Indian style Tzatziki – OK – I’m being¬†facetious.. ūüôā there are obvious similarities but sometimes only a raita will do; earthy notes of cumin, slightly salty but always satisfying and refreshing.

My raita recipe is a little different to the norm and packs a punch with lots of chilli.

This raita recipe is ridiculously more-ish, but besides a wonderfully spicy dip it also makes a great marinade (especially good as a chicken marinade).

Want more dip or marinade recipes?

Raita is very popular in India and for good reason, besides it tasting amazing, yoghurt is very good for your digestion which makes it a great wingman for any meal. It is also packed with vitamins and minerals that all help to keep you healthy.

Raita Recipe – Ingredients:

200g Greek yoghurt

2 jalapeno chillies (red and green)

1 tsp cumin

pinch salt

juice 1/2 lemon

olive oil (tbl)

1 large clove garlic crushed

2 tbl chopped coriander

Raita Recipe – Method:

  1. Blanch chillies in boiled water for a few minutes
  2. Blend all the ingredients, except the yoghurt and coriander, until you have a course paste. You may want to drain away some excess liquid at this stage.
  3. Combine the chilli paste, yoghurt and coriander.
  4. Garnish with a pinch of cumin and a scattering of coriander leaves.

Goes great as a dip or even a marinade!


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