250 grams/½ large pot plain yoghurt
2 tablespoons finely chopped fresh mint leaves
1 red chilli, seeds removed & finely chopped
¼ teaspoon salt plus to taste
Mix the yoghurt, mint and half the chilli and salt together until well combined. Allow the mixture to stand for 5 minutes before checking how hot the raita is, if it’s too mild add more chilli. Add salt according to your taste.
- This is such a simple raita but don’t let that fool you it’s delicious as a dip or drizzled over curries.
Key words: dip, yoghurt, mint, chilli, vegetarian, gluten free, nut free