Low Carb Raita with Cucumber and Mint

This low carb raita is a classic Indian condiment that works especially well with spicy foods! With added cucumber and mint it has a wonderful cooling effect!

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This refreshing cucumber raita can be used in so many ways! You can use it as a dip with some low carb naan bread (perhaps also provide some cilantro chutney?), as a condiment served with curries or Tandoori Chicken, or even as a topping to an Indian-spiced burger!

There are many different variations, and my low carb version isn't too far from the traditional idea. If you don't like mint you could use cilantro instead, and you could add a dash of lemon juice if you felt like it was needed.

Do spend the time to remove the seeds from the cucumber (I only use English cucumbers!), otherwise the raita will turn watery.

How to Make Low Carb Raita

This recipe comes together in just a few minutes, and can be made in advance - super convenient!

Cut the cucumber into quarters lengthways, then run a knife down the edge to separate the seeds from the cucumber. Discard the seeds. 

Chop the cucumber finely and add it to a bowl with Greek yogurt, finely chopped fresh mint, minced garlic (or garlic paste), ground cumin, salt and pepper.

Stir well and taste - you may prefer to add more cumin, seasoning, or even more mint! Bear in mind that the garlic is uncooked, so don't add too much at the start!

Transfer to a serving bowl, and garnish with a mint sprig and a little paprika.

Cover and store in the fridge until required.

Check out all my recipes for low carb Indian food!!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Raita with Cucumber and Mint

4.50 from 2 votes

This low carb raita is an Indian condiment that works especially well with spicy foods! With added cucumber and mint it has a wonderful cooling effect!

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Net Carbs: 5

Calories: 103

Ingredients Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• ½ English cucumber
• 5.3 oz 150g plain Greek yogurt
• 4-6 fresh mint leaves finely chopped
• ½-1 teaspoon garlic paste or minced garlic
• ¼ teaspoon ground cumin
• salt and black pepper to taste
• paprika and mint sprig to garnish

Step-by-Step Instructions

 

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1. Cut the cucumber into quarters lengthways, then run a knife down the edge to separate the seeds from the cucumber. Discard the seeds. 
2. Chop the cucumber finely and add it to a bowl with Greek yogurt, finely chopped fresh mint, minced garlic (or garlic paste), ground cumin, salt and pepper.
3. Stir well and taste - you may prefer to add more cumin, seasoning, or even more mint! Bear in mind that the garlic is uncooked, so don't add too much at the start!
4. Transfer to a serving bowl, and garnish with a mint sprig and a little paprika.
5. Store in the fridge until required.

Nutrition

Calories: 103kcalCarbohydrates: 6gProtein: 16gFat: 1gCholesterol: 8mgSodium: 170mgFiber: 1gSugar: 5gNet Carbs: 5g

Notes

5g net carbs per serving of ¼ cup

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.