Cucumber & Tomato Raita

Cucumber & Tomato Raita recipe
Yield: 8

Cucumber & Tomato Raita

Cucumber & Tomato Raita recipe

A refreshingly cool condiment, made with cucumber, tomato and mint, this raita is the perfect accompaniment to spicy curries.

Prep Time 35 minutes
Total Time 35 minutes


  • 1 cucumber, finely diced
  • 1 large tomato, seeds removed and finely diced
  • 1/2 tsp sea salt
  • 1 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 3/4 cup natural yoghurt
  • Juice of half a lemon juice
  • 10g fresh mint, finely chopped
  • 10g coriander, finely chopped


  1. In a sieve, toss the diced tomatoes and cucumber through the sea salt, and set aside to allow the juices to drain for about 30 minutes.
  2. Transfer cucumber and tomato to a mixing bowl and add yoghurt, garlic, cumin, lemon juice, mint and coriander.
  3. Season with additional sea salt to taste, and mix until well combined.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 43Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 181mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 2g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

Cucumber & Mint Raita Recipe

Today is another iteration of one of my favourite condiments – raita. I love raita, and it’s always something I look forward to cooking (and eating!). Whether I lay abundant amounts over a biryani, or curry, or simply eat it with some warm naan or fresh poppadoms, I can quite easily eat more than my fair share.

This raita recipe in particular features tomato which was inspired by my favourite takeaway here on the west coast of Scotland. I feel like a tomato just adds something a little bit special to raita. Although it is incredibly important to remove the seeds and to strain off any excess juice before mixing it through the yoghurt. You’ll note the recipe calls for salt to be added to the cucumber and tomatoes, prior to adding these to the yoghurt. This is simply to help draw out excess water and liquids from these vegetables, whilst also enhancing their flavour.

I am not one for a soggy salad. I can not remind anyone enough of how important a step this is – especially when working with tomatoes!

With summer on its way, this dip is wonderful when served at picnics or parties. There’s no need for it to belong solely to the realms of the dinner table. And although it has plenty of flavours it has very little spice. Meaning, it’s perfectly suitable for even the timidest eater.

And on a final note, although I call for natural yoghurt in this recipe, Greek yoghurt is just as good. My only recommendation is to always use full fat, rather than low fat. This is simply because low-fat yoghurt tends to be higher in sugars. And given how low in calories, and fats, the remaining ingredients are, I think we call all allow ourselves some full-fat yoghurt completely guilt-free!

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