Skip to main content
Epicurious
Gourmet

Mint Raita

2.3

(5)

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

3 cups whole-milk yogurt
1 cup packed fresh mint leaves
3/4 teaspoon salt

Preparation

  1. Step 1

    Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.

    Step 2

    Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

TagsSauceCondimentIndianSouth AsianAsianYogurtDairyMintHerbs & SpicesGluten FreeNut FreeRawVegetarianKeto5 Ingredients or FewerQuickEasyMake AheadNo-CookBlenderGourmet
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.