Tomato Ginger and Green Chile Raita provides a cooling contrast to the spiciness of other East Indian dishes. Some recipes refer to it as a condiment or even a salad. Generally raita is seasoned yogurt most often including raw or cooked vegetables but can be made with fruit.
Green Chile Raita
As the name implies this Tomato Ginger and Green Chile Raita has green chiles. Anaheim chiles are not always easy to find so I substitute green bell pepper when needed. The overall combination of cilantro in the yogurt, tomato with chiles on top, and the warm, spicy mixture of ginger and mustard seeds is magic.
Your Recipe Collection
I recommend creating a system to keep your tried-and-true favourite recipes. It’s especially helpful to save the kind of recipes you won’t repeat often but they’re memorable. I have about twenty favourite East Indian recipes in my collection. Although I’m always interested in trying new recipes I come back to these favourites over and over.
Gourmet Dinner Club Menu
World travel is exciting and bringing those cuisines back to your kitchen is the perfect way to reminisce about travel experiences. If you read my blog you may have heard me talk about my Gourmet Dinner Club. Our dinner club has evolved over time. I recommend any culinary adventure with friends that gets you to try new foods and cooking techniques. For people on a restricted diet a Dinner Club should be a fun, worry free experience that gets you excited to expand your culinary skills.
East Indian Spices
Every kitchen needs a spice collection. You can expect to add to your spice collection for years as your interest in different cuisines expands. I still find it amazing how the same spices can be used in various combinations to create a completely different taste…I guess that’s why I’m a foodie.
In this recipe black mustard seed is the spice you need. These tiny dark brown, slightly reddish seeds are the most potent of all mustard seeds and are commonly used in East Indian cuisine. Be ready with a lid to cover the pan as they will sputter shortly after hitting the hot oil.
In Calgary you can find black mustard seeds at the Silk Road Spice Merchant and a trip there is an adventure in itself. Look for a spice shop in your area.
In the comments below let me know what you thought of this Tomato Ginger and Green Chile Raita and what you served it with. I enjoyed mine with my Tandoori chicken.
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Tomato Ginger and Green Chile Raita
- 1½ cups plain yogurt I use 6% Greek yogurt
- ½ cup sour cream
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
- 2-3 tomatoes, chopped
- ½ cup finely sliced Anaheim chile (or green bell pepper)
- 2 Tbsp vegetable oil
- 2 tsp black mustard seeds
- ¼ cup finely shredded fresh ginger
- Combine yogurt, sour cream, cilantro and salt in a bowl. Set aside.
- When ready to serve fill a serving dish with yogurt mixture.
- Top with tomatoes and peppers.
- Heat oil in small non-stick pan over high heat. When hot add the mustard seeds. Cook until the sputtering stops, about 30 seconds, using a lid to contain them.
- Add ginger and cook for another 30 seconds shaking the pan.
- Pour evenly over tomato-chile mixture. Serve raita immediately.