Carrot & Yogurt Relish

This carrot and yogurt relish is an Indian-style raita that takes about five minutes to throw together and brings a cool, tangy crunch to any spicy meal.

Shredded carrots get a quick 30-second blanch in boiling water. That brief dip softens them just enough to take the raw edge off while keeping their crunch intact. Into the yogurt they go, along with ground cumin, a touch of sugar, finely chopped onion, and hot chili pepper for heat.

The cumin is the flavor anchor here. Even a quarter teaspoon infuses the yogurt with that warm, earthy note that makes this taste distinctly Indian rather than just “carrots in yogurt." Serve it chilled alongside curries, grilled meats, or flatbreads.

Pro Tips

• Blanch the carrots for exactly 30 seconds, no more. Overcooked carrots turn limp and lose the texture contrast that makes this relish work.
• Drain the blanched carrots thoroughly and pat dry. Excess water thins out the yogurt.
• Use full-fat yogurt for a creamier, richer relish. Low-fat yogurt works but tastes thinner.

Variations

• Toast the cumin seeds in a dry pan and crush them fresh for a more intense, fragrant flavor.
• Add a handful of fresh chopped cilantro or mint for an herby, brighter version.
• Swap carrots for grated cucumber for a classic cucumber raita.