Cucumber-Raisin Raita

  • Yield 8 servings
  • Prep 15 mins
  • Cook 0 mins

This mildly spicy condiment is the perfect complement to Indian and Middle Eastern grilled lamb or couscous.


1 1/2 cups plain fat free yogurt
1 teaspoon grated lemon zest
1 tablespoon chopped fresh mint leaves
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup English cucumber, peeled, seeded and diced 1/4-inch
1 cup California raisins
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper


  1. Set a strainer lined with a paper coffee filter over a bowl. Place the yogurt in the filter and let it drain for 3 to 4 hours.
  2. Turn the thickened yogurt into a mixing bowl. Fold in the remaining ingredients and season with salt and pepper.

By Chef Roy Harland, courtesy of the California Raisin Marketing Board