Call it a Chutney or a Raita, this 5-Minute Yogurt Mint Chutney or Pudina Raita is zesty, spicy, and easy to make. Pairs beautifully with your pulao, biryanis, and barbecue alike.
"This chutney was INCREDIBLE! I made it with your One Pot Pulao today but the chutney was so good that I just ate it with a spoon once my rice finished. Thank you, Sarah!" - Sophia
🔍 Quick Look: Mint Raita
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 10 minutes
- 👥 Servings: 1.5 cup
- 🔥 Cook Method: Blend & Stir
- ⭐ Difficulty: Easy
- Key to Success: Balancing that zing!
This isn't something I grew up making. I grew up devouring it, but learnt how to make it later in life from my sister in law whose a phenomenal cook because every time she makes it I basically drink it. It is now my "I put this on everything" raita but most of all I can't imagine eating my beloved under one hour pulao without it.
Jump to:
- 🔍 Quick Look: Mint Raita
- What is Mint Raita?
- Is this a chutney or a raita?
- Ingredients in Pudina ka Raita (Mint Raita)
- Three ways to Separate Mint Leaves from Stalks
- How to make Green Raita or Mint Raita
- What do I eat this Yoghurt Pudina Chutney with?
- Beyond Sides: Other Condiments that we Love
- Mint (Pudina) Raita or Yogurt Mint Chutney
- Comments
What is Mint Raita?
A Pudina or Mint Raita/ Chutney is yoghurt blended with mint, chilies, and spices for a condiment to be served with everything from tehri to seekh kabab. This particular Yogurt Mint Chutney or Mint Raita is an improved take on the subdued version often served at restaurants in the tiniest container possible. (What is up with that anyway?)
It is fresh tasting because of the mint and yoghurt, tangy from that hit of garlic, with a clean bright assertive spice from the chilies, and a smoky undertone from the cumin powder. A little cilantro tempers the one note brightness of mint.
Is this a chutney or a raita?
People get very riled up about this, but to me it's a po-tay-to pa-tah-to thing. As in it's semantics. I will say when I eat it with barbecue it feels like a chutney and when I copiously drown my rice in it then it feels like a raita!
Ingredients in Pudina ka Raita (Mint Raita)
The ingredients are very standard, but if you have some smoky roasted cumin powder at home then feel free to add it here for marvellous depth!
Three ways to Separate Mint Leaves from Stalks
- By hand, just pick the leaves off and leave behind the stalks
- Use a colander like above, pull the stalk through and watch the leaves separate!
- You can also use a box grater in the same manner to separate mint leaves. Remember to use the wider holes and not the ones for fine grating.
How to make Green Raita or Mint Raita
My technique for this raita is inspired by the one I use in my Chicken Paratha rolls. I personally like a thicker consistency in my chutneys and raita. It feels more satisfying than the runnier version, so I make a base chutney in a blender, and then adjust with yoghurt and water. Step by step below
- Add all your ingredients but ONLY 3tbsp of the yoghurt in a blender
2. Blend till smooth
3. Whisk the remaining yoghurt in
4. Adjust consistency, seasoning, and serve!
If you are not using the raita right away you can wait to dilute it and store it in a smaller container.
What do I eat this Yoghurt Pudina Chutney with?
This raita/chutney is excellent with all your favorite barbecue dishes like tikka, bihari chicken, chicken roast, and even drizzled over a mutton raan.
There is something about this zesty spicy concoction that I also truly adore with the mellow heartiness of a Chicken Pulao, Chana Pulao, Tehri, or even a Yakhni Pulao. It also is incredibly good with the aromatic White Chicken Biryani.
Beyond Sides: Other Condiments that we Love
Pakistani food is combination food more than it is about mains and sides. Here are some of our favorites1
If you tried this Mint Raita or Green Raita or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you! You can also tag me in your recreations on Instagram @flourandspiceblog
Mint (Pudina) Raita or Yogurt Mint Chutney
Equipment
- 1 mini blender
Ingredients
- 10 g mint leaves (about ⅔ a bunch)
- 5 g cilantro (bottom of the stalks torn off)
- 3 green chilies
- 1 cup yogurt
- ¾ tsp salt
- 1 tsp cumin powder roasted is lovely if you have it!
- 1 clove garlic (¼ tsp paste)
Instructions
- Put all the ingredients in the blender but ONLY 3 tbsp of the yogurt. Puree till smooth.
- I tend to use it in two batches, but for one big batch whisk the remainder of the 1 cup yoghurt into the chutney base.
- Thin it out - I like ¼ cup water for a thicker raita, and adjust salt. The more you thin it out the more salt you may need!
Notes
- spice levels will vary which is why it's also nice to be able to adjust the chutney to taste with dahi. I like a big hit of flavour in mine but if you are not a bring on the chilies person then feel free to drop the green chilies to 2.
- you can make the base ahead and keep it in the fridge, but it is best used within 4 days.
Pam says
I used your recipe making Raita for the first time with a Biriyani dish. It was a hit with my visiting family. The burst and blend of flavors were simply fantastic. Thank you for sharing!
Sarah Mir says
Hey Pam! Thank you SO much for trying it and sharing this review! SO glad your family enjoyed it!
KSL says
I was trying to make chutney based on my boyfriend's incomplete memories of his late mother's recipe. We made this recipe but with more cilantro than mint and added lemon juice and he said it was great. :. ) Thank you!!!
Sarah Mir says
I am SO glad to hear that you were able to tweak it and make it work!!! thank you for sharing!
Sophia says
No comments on this yet so I thought I’d do the honours. This chutney was INCREDIBLE! I made it with your One Pot Pulao today but the chutney was so good that I just ate it with a spoon once my rice finished. Thank you, Sarah!
Sarah Mir says
Okay first of all if I had comment awards I'd give you one. YOU MADE MY DAY! Thank you so so much for making it and for leaving this review!!! Thrilled you enjoyed it