This traditional mint raita recipe can be made with, or without, the chile pepper. The yogurt and mint act as a cooling agent to help balance any spicy food.
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I don’t know about y’all, but our grill has been fired up just about every day.
Hubs loves to grill, we both love MEAT, and it is a great way to add that extra favor, whether it be that touch of smoke from the Traeger, or that yummy flavor you can only get from grilling over charcoal.
Recipes like Grilled Ribeye Steaks with Roasted Jalapeno Chimichurri, Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce), or Merlot Marinated Flank Steak with Spicy Chimichurri are cooking away regularly here.
See a theme?
We love to accent those grilled flavors with a little sauce on the side. Especially if it is a sauce with a little heat.
So, when I started working on a recipe for Tandoori Steak (recipe coming SOON!), I knew I wanted a little sauce for the side that would really enhance those Indian AND grill flavors.
I had done raita in the past for my Naanchos.
That one was made with cucumber and cilantro as an addition to my Indian influenced nachos.
Think sour cream for regular nachos.
But I knew I wanted this sauce to bring a little heat to the game.
So I researched a ton of riata recipes and decided this one would be perfect.
And it was!
WHAT IS RAITA?
Raiti is an Indian condiment made from yogurt, together with a variety of vegetables, and herbs, and typically served as a side dish to help cool the heat of spicy Indian, Pakistani and Bangladeshi foods.
It is similar to Greek tzatziki, a cucumber and yogurt dip or sauce.
Raita cools the heat when you eat spicy food.
INGREDIENTS TO MAKE TRADITIONAL MINT RAITA
- Plain Greek yogurt
- Fresh mint
- Serrano (or jalapeno) chile pepper
- Salt
One of the things that so many people ask for are easy recipes and this recipe couldn’t get much easier!
Just 4 (or 5 if you want to add sweetener) ingredients, pop those into a blender or food processor, and BOOM you are done.
Make sure to store any leftover sauce in an airtight container in the fridge. It should last you several days.
Not only is this riata the perfect sauce for meat, but it is also a delicious low carb dip idea for veggies and even, are you ready for this, watermelon!
Ya, you get sweet and tangy, along with the little kick of heat from the chile pepper.
AH-MAZE-ING!
I even use it as a salad dressing!
MORE DELICIOUS LOW CARB SAUCE RECIPES
Traditional Mint Raita
Yield: 16 (2 tablespoon) servings
Prep time: 10 MCook time: Total time: 10 M
This traditional mint raita recipe can be made with, or without, the chile pepper. The yogurt and mint act as a cooling agent to help balance any spic
Ingredients:
- 2 cups Greek yogurt (I use Two Good low carb yogurt)
- 1 firmly packed cup of mint leaves
- 1/2 to 1 whole serrano chile or jalapeno (depending on the heat level you like), chopped
- Kosher salt, to taste
- Low carb sweetener (optional), to taste
Instructions:
- Combine the first 3 ingredients in a food processor and pulse until well combined.
- Taste and add salt and sweetener if wanted.
- Store in the refrigerator in an air right container.
Calories
11.91
Fat (grams)
0.28
Sat. Fat (grams)
0.19
Carbs (grams)
0.77
Fiber (grams)
0.16
Net carbs
0.24
Sugar (grams)
0.41
Protein (grams)
1.61
Sodium (milligrams)
40.20
Cholesterol (grams)
0.00
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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