Homemade Indian Cucumber Raita, is full of fresh flavors including mint and cilantro. This easy cucumber raita recipe makes a delicious dip, spread, and more!
Whether you like Indian food or not, I think you’ll love this homemade Cucumber Raita! It’s great not only with Indian food but all sorts of other things as well.
Let me preface this all by saying I am not an Indian food expert. There are many raita variations. I’m just sharing the one I personally like for a wide variety of things. It’s great on these delicious Naan Sandwiches!
This raita can be used in a variety of ways and even as a quick and easy dip or condiment. You know how much I love my condiments like my Boom Sauce, Pickled Onions, and Spicy Pickles!
What is Cucumber Raita
Cucumber Raita is a type of raita (Indian condiment/dish) that is generally served alongside Indian main dishes. It generally contains yogurt and chopped cucumber but may also have tomato and onion, as well as cilantro and/or mint. It can also be used as a dip or a salad. It’s similar to a Greek Tzatziki.
Uses for Cucumber Raita & Serving Suggestions
- Serve alongside Indian dishes (such as biryani, pulao, curry, etc.)
- Use as a dip for veggies or chips
- Spoon onto sandwiches or wraps
- Use as a salad dressing
- Serve as a salad or side dish all on its own
- Put a dollop on your favorite chilis, stews, or even soups
Cucumber Raita Ingredients
- Greek yogurt (plain)
- Cucumber (such as Persian or English)
- Mint (fresh)
- Cilantro (fresh)
- Fresh lime juice
- Salt & Pepper
How to Make Cucumber Raita
Place all ingredients in a medium mixing bowl and stir well to combine.
Cover and refrigerate until ready to use. Stir well before serving.
That’s it! Easy right?
(Full printable recipe card is at bottom of post.)
Quick Tips for Best Results
- Stir well before serving. The raita can get a little watery around the edges after being stored in the refrigerator.
- Use fresh mint and cilantro. Since there aren’t a lot of ingredients in this, the fresh herbs really make a big difference.
- Use a high-quality firm cucumber such as Persian or English cucumbers. Some cucumbers can be full of watery seeds and be sour which are not great for this recipe.
- I’d let the raita sit for at least a few minutes before serving so that all the flavors come out.
- If you can, use a fuller fat yogurt for a thicker consistency.
Cucumber Raita FAQ
How should I store Cucumber Raita?
Store the Cucumber Raita, covered in the refrigerator.
How long will the Raita last?
Depends on the freshness of your ingredients. It should last at least a few days or possibly a little longer if your ingredients are really fresh. It will get a bit more watery over time.
I don’t like cilantro (or mint), what do I do?
Just add more fresh cilantro or mint (whichever you do like).
Can I use low-fat yogurt?
Yes! But know that your Raita won’t be as thick.
What kind of cucumber should I use?
I suggest using a firm good quality cucumber such as an English or Persian cucumber. Some of those small fat cucumbers can be bitter, watery, and full of seeds. I’d suggest tasting your cucumber before starting to make sure it’s good.
What else can I add to this?
You can, of course, add your favorite ingredients and/or fresh herbs or spices. Some Cucumber Raitas also have onion and/or tomatoes. Other recipes may also include garam masala, coriander, and/or garlic. For a spicy version add some hot peppers or chilies!
Can I make this Cucumber Raita vegan?
I haven’t tried it, but you could try using a plain vegan yogurt substitute. Just make sure it has a thick consistency and is not flavored.
Hope you enjoy this homemade Cucumber Raita! Tell me in the comments about how you served it!
This would be a great addition to my Chicken Greek Salad Wraps!
- 1 cup plain Greek yogurt
- 1 cup cucumber (such as Persian or English) peeled, seeds removed, & finely chopped
- 1 Tablespoon fresh mint finely chopped
- 1 Tablespoon fresh cilantro finely chopped
- 2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Place all ingredients in medium mixing bowl and stir well to combine.
- Cover and refrigerate until ready to use. Stir well before serving.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Had it with schwarma chicken. We really thought it was great.
Lisa Huff says
Oh that’s a great idea to have it with schwarma!
So refreshing and tasty, the perfect accompaniment to a spicy Indian meal!
Krissy Allori says
This looks so light and refreshing!
Chris Collins says
I’ve never had Cucumber Raita before but after reading this I’ll definitely be giving it a go!! :)
susan | the wimpy vegetarian says
I love raita! Thanks so much for all the serving suggestions – you’ve given me some great ideas of ways to use this!!
Loving the texture of this raita, so creamy and yum! Pinning it to try later.