Cucumber, Tomato, Scallion, & Yogurt Relish
Submitted by mommycatcf
Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.
YIELD
2 1/2 cupsPREP
10 minCOOK
20 minREADY
1 hrsCall it raita, call it relish, call it the cool-down sauce your spicy dishes have been begging for.
Shredded cucumber folded into creamy yogurt with ripe tomato, scallions, and a whisper of cumin makes one of the most versatile condiments in the Indian kitchen.
It takes about 10 minutes of hands-on work, then an hour in the fridge to let the flavors mingle and mellow.
Spoon it alongside lamb kebabs, pile it on flatbread, or serve it as a dip with crispy papadums.
Kitchen Tips
- Seed the cucumber before shredding so the relish stays thick and doesn’t turn watery after chilling.
- Toast the cumin in a dry skillet for 30 seconds before adding it. The heat unlocks a smoky, nutty depth that raw cumin can’t match.
- Use full-fat yogurt for the creamiest texture. Low-fat versions tend to weep and thin out.
Ingredients
Directions
Peel cucumber. Cut lengthwise in half and scrape out center seeds.
Cut cucumber into 1½ inch lengths.
Cut into coarse shreds with a hand grater or food processor.
There should be about 1½ cups.
Combine yogurt, cucumber and remaining ingredients.
Refrigerate and allow flavors to blend for an hour or more before serving.
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