Cucumber Relish with Coconut Yogurt and Herbs

Cucumber and fresh herb relish in coconut yogurt

Yogurt-based relishes such as Indian raitas provide a refreshing contrast to spicy dishes. This cucumber raita-inspired recipe takes the idea a bit further afield with coconut yogurt and more herbs than are usually called for. Coconut yogurt works beautifully to create a vegan version. Make sure to use crisp, flavorful cucumbers. 

Serves: 4

  • 1 medium-large crisp and flavorful cucumber
    or 1/2 to 2/3 of a long English cucumber (no need to peel or seed)
  • 2/3 cup (6-ounce container) plain coconut yogurt
  • 1 tablespoon lemon or lime juice, or more, to taste
  • 1/2 cup chopped fresh herbs (choose 2 to 3 from among
    cilantro, mint, parsley, dill, and chives or scallion)
  • Pinch ground cumin
  • Pinch of salt
  • Freshly ground pepper to taste

If using a regular cucumber, make sure it’s unwaxed. Quarter it lengthwise. If the seeds look watery, trim them away, then cut into approximately 1/4-inch-thick slices. If using an English cucumber, do the same, though you won’t need to trim away the seeds.

Combine the yogurt and lemon or lime juice in a small bowl. Whisk together until the yogurt has lost its clumsiness. Don’t be tempted to skip this step!

Combine the cucumber and yogurt in a serving container along with the remaining ingredients. Stir together gently. Chill before serving, or serve at once.
Cucumber and fresh herb relish in coconut yogurt

 

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