Cucumber Mint Raita

Name: Cucumber Mint Raita
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: Asian
Ingredients: 1 cup (243 ml) Yogurt; about ½ cucumber (100 g) Cucumber; 1 tbsp chopped mint (3 g) Mint; ½ tsp roasted cumin (1 g) Cumin; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Alfred Prasad recipe. Not affiliated with, sponsored by, or endorsed by Alfred Prasad.

CONDIMENT · INDIAN THALI & GRILLED MEATS

A condiment for Indian thali & grilled meats.

Alfred Prasad's cucumber mint raita for Indian thalis.

On the jar

CUCUMBER

Method: shake
Yield: about 1½ cups
Ingredients: 5
Jar batch: 1.05× recipe

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Ratio

YOGURT 243 ml

Ingredients

Yogurt1 cup (243 ml)
Cucumberabout ½ cucumber (100 g)
Mint1 tbsp chopped mint (3 g)
Cumin½ tsp roasted cumin (1 g)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): YOGURT.
Add by count: ½ CUCUMBER.
Season to finish: MINT (about 1½ Tbsp), CUMIN (about ½ tsp), SALT (to taste).
Cap the jar and shake until emulsified.

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3 kitchens · 2 stars · 1 national award

Cucumber Mint Raita★ STARRED KITCHENOn the jar: CUCUMBER
Honey-Lime Mango Salad Dressing★ STARRED KITCHENOn the jar: HONEYLIME
Sweet Cumin Raita★ STARRED KITCHENOn the jar: SWEET CUMIN
Tempered Yogurt RaitaNATIONAL AWARD WINNEROn the jar: TEMPERED

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Provenance

Alfred Prasad — published sauce recipes in the PantryFlex catalog. Michelin 1* (Tamarind London, era).

Adapted from a Alfred Prasad recipe (Alfred Prasad / Great British Chefs).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Alfred Prasad / Great British Chefs (published as “Cucumber Mint Raita”). Full citation lives in Provenance.

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