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Corn, Mango and Cucumber Raita

by Suneeta Vaswani

Serves 8

This is definitely one of my favorite summer raitas when green mangoes are plentiful. The tart mango is delicious with sweet summer corn, and the play of raisins and green chilies adds another level of taste. Crunchy peanuts complete the picture.


1 cup     fresh or frozen corn kernels, thawed  250 mL
1 cup     diced peeled green (unripened)    250 mL
     mango (1⁄4-inch/0.5 cm dice)
1    cucumber, cut into 1
     1⁄4-inch (0.5 cm) dice 
1⁄4 cup   raisins   50 mL
3⁄4 cup   cilantro, chopped  175 mL

2    cloves garlic 2
1    piece peeled gingerroot,     1
     1 inch (2.5 cm)   
1 to 2    green chilies, preferably serranos    1 to 2
11⁄2 cups plain nonfat yogurt 375 mL
2 tsp     black salt (kala namak) or   10 mL
     salt to taste
1⁄2 tsp   granulated sugar   2 mL
1 tbsp    vegetable oil 15 mL
1 tsp     mustard seeds 5 mL
2 to 3    green chilies, preferably serranos,   2 to 3
2 tsp     slivered peeled gingerroot   10 mL
1⁄3 cup   roasted peanuts, coarsely chopped 75 mL

1.   In a large bowl, combine corn, mango, cucumber, raisins and cilantro.
2.   Dressing: In a blender or food processor, purée garlic, ginger and whole chilies with 2 to 3 tbsp (25 to 45 mL) water to make a smooth paste. Stir into yogurt. Add salt and sugar. Pour dressing into vegetable and fruit mixture. Mix well. Cover and chill for up to 3 hours.
3.   Just before serving, in a small saucepan, heat oil over high heat until very hot. Add mustard seeds and cover immediately. When popping stops within a few seconds, reduce heat to medium and add slivered chilies and ginger. Cook for 1 minute. Pour over raita. Stir in peanuts and serve.


Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.

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