Chutneys are a type of condiment that dates back to 500 BC in India. The word Chutney comes from the Urdu (Pakistan’s native language) word “chaatna” which means “to lick.” Whether sweet, salty, sour, or spicy, their primary purpose is to enhance the flavor of the food you pair with it. Whereas some of the more complex types of chutneys are cooked (for example, mango chutney or plum chutney), the majority, like this raita recipe, are prepared by grinding a combination of fresh ingredients, traditionally in a mortar and pestle and nowadays in a food processor or blender. I enjoy this Raita most with rice dishes like Pulao and Biryani. However, it’s also a great way to cool the palate when enjoying spicy curries or as a side for aloo paratha or leftover turkey recipe (for naan).
Why you’ll love this recipe
Pairs perfectly with spicy food - This raita is a great condiment to have at the table when you’re serving spicy curries like tawa fry beef keema or some shami kabab to a group of people who may want to tone down the spices. It takes only 10 minutes to prepare- This is my favorite part about this raita recipe. It’s delicious, beautiful to look at, quick, and easy! There are many ways to vary the recipe - Add some mint, micro greens, nuts, and even desiccated coconut to change the texture and flavor of this raita so it pairs perfectly with your food. This recipe can be easily adapted for people with dietary restrictions - Can’t eat dairy? Want a Vegan option? Make this raita recipe with cashew, almond, coconut, or soy yogurt. It’s as simple as that!
Ingredient notes
Cilantro - Fresh cilantro with thin stems is the crucial ingredient in this raita recipe. Onion - I use a quarter of a yellow onion to add flavor to this recipe. Feel free to use purple if you prefer, although you may note a change in the color of the final raita. Garlic - A small clove or ¼ teaspoon if you use paste works well here. Ginger - Use 1 teaspoon of crushed ginger paste or freshly zested ginger. Serrano pepper - If this is too spicy, de-seed it or use a jalapeno in your raita instead. Lemons - The lemon juice adds flavor and keeps the herbs a vibrant green. Spices - Red chilies add a different type of spiciness than peppers, so I like to use a little of both. The raita tastes perfect with tangy Amchur, earthy cumin, and salt. Sugar - A pinch of sugar helps balance the spices and other flavors in this raita recipe, rounding out the taste of this chutney. Yogurt - The final ingredient, this takes a simple chutney and turns it into a raita.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Change up the spices - Many people add only ground cumin and salt to their raita, while others add a tempering of mustard seeds or dried pomegranate seeds. Play around with the recipe and change it up to suit your taste. Add some different herbs - If mint is available at your grocery store, add ¼ cup to this raita recipe. I occasionally also add microgreens for both flavor and nutrition. Add some veggies - Grate some cucumber and add it to the raita or garnish with some pomegranate seeds for texture and flavor. Make it chunky or pureed - The raita can be pureed to a fine texture or left a little chunky.
Step-by-step instructions
First step - Add the cilantro, onion, garlic, ginger, serrano pepper, and lemon juice to your grinder or blender. Second step - Puree till you have a cohesive mixture. Third step - Add all the spice powders, sugar, and ¼ cup of water (if necessary). Fourth step - Blend till everything is well mixed.
Fifth step - I like my mixture finely pureed but not too thin; feel free to blend the chutney according to your preferences. Sixth step - Whip the yogurt till you have a smooth mixture. Use a little milk to thin this out if necessary. You’re looking for a pouring consistency. Seventh step - Add 2 tablespoons of the chutney concentrate per 1 cup of yogurt. Eighth step - Mix everything well and adjust the salt and chilies in your raita as necessary.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, please tag me on Instagram! Thank You!
