Beet and Mint Raita

Beet and Mint Raita, also known as Chukandar ka raita is a creamy, Indian yogurt based condiment made with beets, fresh mint and spices. 

Beet and Mint Raita

Confession: I am an equal opportunity dahi lover. I love it in any form, plain, sweet, or savory. Dahi is the Hindi word for yogurt. Yogurt is served alongside everyday Indian meals. Sometimes it’s served plain, however quite often it’s made into a delicious raita.


Raita is a made by combining thick yogurt with different fruits, vegetables, and spices, so it can be either sweet or savory and spicy. There’s no one way to make raita, recipes vary from region to region, family to family, and season to season.

Read here for the history of raita and where the name comes from. Some common types of raita include boondi ka raita, cucumber raita, and this beetroot raita. I love combining different additions to raita depending on what I’m serving it with.

Raita is often served with main dishes such as biryanis, puris, and kebabs, where it is consumed both as a cooling agent and its spicy, contradictory counterpart. It also goes wonderful with a simple dal chawal or khichadi dish. 

How to make Beet and Mint Raita


Chukandar ka raita, translated into beet and mint raita is refreshing and has the perfect balance of flavor with the sweet shredded beetroot and fresh, cool mint.

The beets in this raita are steamed or boiled until fork tender. You can either do this at home by boiling the beetroot for 15 minutes or you can purchase ready to eat beets from the store that are generally either steamed, peeled, and ready to eat.

Beet and Mint Raita


  • Plain yogurt. Use whole milk yogurt, for its rich and creamy flavor.
  • Beetroot: steamed, peeled, washed and grated. Check out my tips below to avoid any staining.
  • Mint: fresh, chopped. If you don’t have mint you can use basil, cilantro, chives. Go with fresh herbs to really boost this dishes flavor profile. This adds a wonderful and unexpected fresh burst of flavor.
  • Spices: Bhunna Jeera Powder, roasted jeera that’s been powdered is one of my favorite spices. This adds a perfect smokiness and depth of flavor to the raita. A pinch of red chili powder gives this raita the tiny kick it needs. 
  • Black salt/kala namak: helps to enhance all the flavors and spices while adding a certain umami. If you can’t source black salt, use what salt you have on hand.


When working with beets it’s easy to stain our hands and work area. Here’s how I avoid any staining:

  • Don’t cut the beetroot before steaming or boiling. If you do, it will bleed all the color into the water and you’ll be left with quite the mess.
  • Oil your hands before peeling, cutting, and grating the beetroot. Take a small amount of oil in the palms of your hands and make sure your hands are lightly coated in oil before working with beetroot. The oil creates a barrier and your hands don’t get stained.
  • Grate the beetroot on a metal or dark stoneware plate when possible. This is to again avoid staining on any wood or light colored cooking surfaces.

Beet and Mint Raita

Beet and Mint Raita
Prep time
Cook time
Total time
Chukandar ka raita, Beet and Mint Raita is a creamy, Indian yogurt based condiment made with beets, fresh mint and spices.
Cuisine: Indian
Serves: 4
  • 2 cup plain yogurt 
  • 1 cup grated beetroot (about one medium beetroot)
  • ¼ cup packed fresh mint leaves; chopped
  • ½ teaspoon bhunna jeera / roasted cumin powder 
  • ¼ teaspoon lal mirch / red chili powder 
  • 1 teaspoon kala namak / black salt
  • 3 tablespoon boondi / fried gram flour; optional for crunch
  1. Boil the beetroot in two cups of water for 15 minutes. Allow to cool completely.
  2. Peel and grate cooled beetroot, set aside.
  3. Whisk the yogurt in a large serving bowl.
  4. Mix in the grated beets and chopped fresh mint.
  5. Add the bhunna jeera, kala namak, and lal mirch to the yogurt mixture.
  6. Mix and garnish with more fresh mint cilantro and boondi.
  7. Serve cold.


How to make Beet and Mint Raita

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