Maple-Mint Apple Raita 

Refreshing and delicious, pair this dip with curries, fritters, chips & raw veggies

This dip is cooling, refreshing, and delicious and can be enjoyed alongside curries, as a dip for chips and raw veggies, or even as a salad dressing. Indian black salt is salt with sulphur still attached, so it has a fantastic hard-boiled egg smell and flavour. It’s an acquired taste to be sure; look for it in East Indian grocers, or skip it if you’re not a fan of that sulphurous aroma.

Ingredients

1 large apple, grated
1 cup (250 mL) Greek or other thick, plain yogurt
2 Tbsp (30 mL) raw apple cider vinegar
1 Tbsp (15 mL) maple syrup
¼ cup (60 mL) finely chopped fresh mint
2 Tbsp (30 mL) finely chopped coriander leaves
1 tsp (5 mL) fine sea salt
¼ tsp (1 mL) white pepper or more to taste
Garnish with a generous pinch of Indian black salt, optional

Method

  1. Wash and grate the apple into a bowl. Toss with a pinch of salt and a splash of cider vinegar and transfer to a sieve over a bowl to drain, while you prepare the rest. The longer it drains, the better and the less watery the raita will be in the end.
  2. In a medium bowl, add the yogurt, vinegar, mint, coriander, salt and pepper; stir to combine.
  3. Squeeze the apple a few times to get the last of the juice out, then add it to the yogurt mixture; stir well to combine.
  4. Garnish with a pinch of sulphurous black salt, if desired. Serve immediately or cover and refrigerate for up to 3 days.

Makes about 2 cups (500 mL)

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Signe Langford
Signe Langford

From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for such publications as: LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College.

www.signelangford.com

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