Salsas, Chutneys and Pickles
Smoky Charred Jalapeno and Cucumber Chaat Raita
This recipe takes the cooling comfort of a classic Indian raita and gives it a Mexican heartbeat by folding in smoky, flame-charred jalapenos. We treat the yogurt like a creamy Mexican salsa, but season it with the pungent, tangy logic of Indian street-food chaat for a bold, refreshing side.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 110 kcal
Method
Place the whole jalapenos directly over a medium gas flame or under a broiler. Turn them frequently until the skin is blistered and blackened all over. Place them in a bowl and cover for 5 minutes to steam, then peel off the charred skin, remove the seeds, and finely mince the flesh.
In a small dry skillet over medium heat, toast the whole cumin seeds for 1-2 minutes until they darken slightly and smell earthy. Immediately transfer them to a mortar and pestle and crush them into a coarse powder.
In a medium mixing bowl, whisk the Greek yogurt until smooth. Stir in the toasted cumin, kala namak, amchur, and smoked paprika.
Fold the grated cucumber, minced charred jalapenos, and chopped cilantro into the yogurt mixture.
Taste and add a pinch of regular salt if needed. Let the raita sit in the refrigerator for at least 15 minutes before serving to allow the smoky jalapeno oils to meld with the tangy chaat spices.
Notes
Squeeze the grated cucumber through a clean kitchen towel to remove as much water as possible; this prevents the raita from becoming runny.
The kala namak (black salt) provides a distinct sulfurous aroma essential for the 'chaat' flavor profile—don't skip it!
If you want more heat, leave a few charred jalapeno seeds in the mix.
This dip is a fantastic cooling element for spicy lamb tacos or a heavy vegetable biryani.
