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5.0 from 3 votes

Raita Recipe (Pakistani Cilantro Sauce)

This Raita Recipe (Pakistani Cilantro Sauce) is prepared by mixing chutney and yogurt to create a sauce that pairs perfectly with spicy food.

Prep Time
10 mins
Total Time
10 mins
Servings: 12 servings
Calories: 31 kcal
Course: Side Dish , Condiments
Cuisine: Indian , Pakistani

Ingredients

  • 2 cup cilantro
  • ¼ yellow onion (see notes)
  • 1 Serrano pepper (see notes)
  • 1 garlic clove
  • 1 teaspoon crushed ginger (see notes)
  • 1 lemon (juiced)
  • ½ teaspoon salt
  • ½ teaspoon red chilli powder
  • ½ teaspoon cumin (see notes)
  • ½ amchur powder (see notes)
  • ½ sugar
  • ¼ cup water (if needed)
  • 2 cups yogurt (see notes)
  • ¼ cup milk (if needed)

Instructions

    Cup of Yum
  1. Wash and dry the Cilantro and remove any thick stems (see notes)
  2. Peel the ginger and zest it.
  3. Slice the quartered onion.
  4. Remove the stem from the serrano pepper.
  5. Add all of the ingredients except the yogurt to the blender and pulse till you have a thin paste (see notes)
  6. Mix 1 tablespoon of the chutney per half cup of yogurt to make the raita.
  7. Freeze unused chutney in an ice tray for future use (see notes).

Notes

  • Cilantro - Fresh cilantro with thin stems is the crucial ingredient in this raita recipe. Discard any thick stems, as they will make the raita runny. However, the thin stems carry a lot of flavor and aroma, so I like to use them.
  • Onion - I use a quarter of a yellow onion to add bulk and flavor to this recipe.  Please don't use too much, as it will alter the taste. Yellow onion is preferred, but if needed, you can substitute this with a red onion.
  • Serrano - If you find this too spicy, de-seed it or use a jalapeno instead.
  • Ginger - Use 1 teaspoon of crushed ginger paste or freshly zested ginger.
  • Lemon - This adds flavor, keeps the herbs vibrant green, and provides a liquid base to the chutney.
  • The spices - The salt, cumin, and amchur are a must, but I also like adding red chili powder. This adds a different heat than the pepper, and the 2 combine for perfect flavor.
  • Water - Use water only if necessary. I keep this on hand and add only 1 tablespoon at a time.
  • Yogurt - The final ingredient, this takes a simple chutney and turns it into raita.
  • Milk—I use milk when the yogurt is too thick or sour. It helps create a perfect consistency and flavor.
  • Freezing the chutney- I like to batch-make at least 1 cup of green chutney at a time and freeze it in an ice tray in 2-tablespoon portions. This way, I can quickly defrost a cube of the chutney and add it to my yogurt.

Nutrition Information

Serving 1g Calories 31kcal (2%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.4g Cholesterol 5mg (2%) Sodium 119mg (5%) Potassium 99mg (3%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 253IU (5%) Vitamin C 6mg (7%) Calcium 56mg (6%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 31

% Daily Value*

Serving 1g
Calories 31kcal 2%
Carbohydrates 3g 1%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.4g 2%
Cholesterol 5mg 2%
Sodium 119mg 5%
Potassium 99mg 2%
Fiber 0.4g 2%
Sugar 2g 4%
Vitamin A 253IU 5%
Vitamin C 6mg 7%
Calcium 56mg 6%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.