Black Grape Raita Recipe – Easy Yogurt Dip with Walnuts & Mint

Last Updated on 4 months by Neha Deshmukh

Black Grape Raita Recipe – Easy Yogurt Dip with Walnuts & Mint

Hey everyone! If you’re anything like me, you love a good raita. It’s the perfect cooling companion to spicy Indian meals, and honestly, just a delicious dip on its own. I’m so excited to share my Black Grape Raita recipe with you – it’s a little different, a little special, and seriously addictive. I first made this for a family get-together and it was a huge hit! The sweetness of the grapes combined with the savory yogurt and crunchy walnuts… trust me, you’ll be making this one again and again.

Why You’ll Love This Recipe

This Black Grape Raita isn’t your average raita. It’s a delightful twist on a classic, offering a unique sweet and savory flavor profile that’s incredibly refreshing. It’s super quick to put together – honestly, the hardest part is chopping the walnuts! Plus, it’s a fantastic way to add a little something extra to your meal, whether it’s a simple lunch or a festive feast.

Ingredients

Here’s what you’ll need to make this delicious raita:

• 2 cups Thick Yoghurt (about 400g)
• 1 cup Black Grapes, halved
• 0.25 cup Walnuts, chopped (about 30g)
• 0.5 tsp Sugar (about 2g)
• 0.25 tsp Roasted Cumin Powder (about 1.5g)
• A pinch of Kashmiri Chilli Powder
• A pinch of Himalayan Pink Salt
• Few Mint Leaves, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Thick Yoghurt: This is key. You want a really thick, creamy yoghurt – the kind that holds its shape. Greek yoghurt works beautifully, or you can strain regular yoghurt through a muslin cloth for a few hours to thicken it up.
• Kashmiri Chilli Powder: Don’t skip this if you can help it! It doesn’t add much heat, but it gives the raita a gorgeous vibrant red colour. It’s all about the visual appeal, honestly!
• Black Grapes: I love the slight tartness of black grapes, but green grapes work in a pinch. The combination of sweet fruit and savory yogurt is what makes this raita so special.
• Roasted Cumin Powder: Roasting the cumin seeds yourself really elevates the flavour, but store-bought is fine too!

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you’ll be enjoying this raita in no time.

1. First, whisk the yoghurt thoroughly in a bowl until it’s nice and smooth. No lumps allowed!
2. Add the salt, roasted cumin powder, and sugar to the yoghurt. Give it a good mix until everything is well combined.
3. Now for the fun part! Gently fold in the halved black grapes, chopped walnuts, and fresh mint leaves. Be gentle – we want to keep those grapes intact!
4. Pop the raita in the fridge for at least 30 minutes. This lets the flavours meld together and makes it even more delicious. Trust me, patience is a virtue here.
5. Before serving, give it another little stir and garnish with a sprinkle of Kashmiri red chilli powder, a pinch of roasted cumin powder, and a few extra mint leaves. A few extra walnuts on top add a lovely crunch!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overmix the raita once you’ve added the grapes and walnuts. You want to keep them whole and add texture.
• For an extra cooling effect, chill the serving bowl too!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Mild: If you’re sensitive to spice, omit the Kashmiri chilli powder altogether.
• Sweetness Adjustment: Adjust the amount of sugar to your liking. I prefer a subtle sweetness, but feel free to add more if you have a sweet tooth.
• Vegan Adaptation: Use a plant-based yoghurt (like coconut or almond yoghurt) to make this recipe vegan-friendly.
• Festival Adaptations: This raita is amazing with Biryani for Eid or Diwali. It cuts through the richness beautifully! My friend makes a huge batch for every celebration.

Serving Suggestions

This Black Grape Raita is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with spicy curries and biryanis.
• As a dip with vegetable sticks or papadums.
• As a cooling accompaniment to grilled meats.
• Honestly? Just eat it with a spoon! No judgement here.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

What type of yogurt works best for raita?

Thick, creamy yoghurt is best! Greek yoghurt or strained regular yoghurt are ideal.

Can I use other types of grapes?

Yes, green grapes work well too, but black grapes offer a lovely tartness.

How can I make the raita less sweet?

Reduce or omit the sugar altogether.

Is Kashmiri Chilli Powder essential for the color and flavor?

It’s not essential for the flavour, but it adds a beautiful red colour. You can skip it if you don’t have it.

How long can I store leftover raita?

Up to 2 days in an airtight container in the refrigerator.

Enjoy! I really hope you love this Black Grape Raita as much as my family does. Let me know what you think in the comments below!