Tomato Mint Raita Recipe

Photo Credit: JoannaTkaczuk/Shutterstock

Raita is an essential Indian condiment, a yogurt and vegetable salad that’s usually eaten with meals to cool off the burn of spices. This raita is tart and refreshing and would make a great accompaniment for roast chicken or fish.

Tomato Mint Raita Recipe

Makes 3 1/2 cups | 20 minutes + time to chill


  • 2 cups plain yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 3 medium, firm but ripe Roma tomatoes
  • ¼ cup red onion, minced
  • 1 tablespoon mint, sliced thinly
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon mustard seeds

Whisk the yogurt into a large bowl. Season with salt, cumin, and sugar. Chop the tomatoes into ½-inch pieces. Fold into the yogurt along with red onion and mint. Heat up the oil in a small saucepan and when the oil is just shy of smoking, pop the mustard seeds and oil into the raita. Chill until ready to serve.

Notes & Variations

  • Raita may be kept in the fridge for up to two days. If you notice any water separate from the yogurt (due to the onions and tomatoes), you can simply drain it off before serving.
  • Top with 1 teaspoon of lemon juice for added brightness.
  • Substitute honey or ½ cup diced mangoes in place of sugar.
  • Add chopped peanuts or sunflower seeds for crunch.

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