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aerial shot of pomegranate mint raita in an earthen bowl
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5 from 2 votes

Pomegranate Mint Raita Recipe

Learn how to make special mint raita with the addition of pomegranate. It is a refreshing Indian side dish made with mint leaves and curd.
Prep Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 129kcal
Author: Hina Gujral



  • 2 Cup thick curd or yogurt
  • ¼ cup water
  • ½ Cup pomegranate

Ingredients To Grind:

  • 1 Cup mint leaves (pudina)
  • ¼ Cup coriander leaves
  • 2 garlic cloves
  • 2 green chillies, chopped
  • 1 ½ teaspoon salt or to taste
  • 1 tablespoon white granulated sugar
  • 1 teaspoon cumin powder (jeera powder)


  • Blend together the mint, coriander, garlic, green chilies in a mixer using 2 tablespoons of curd, into a chutney-like paste.
    side close up shot of mint chutney in a glass jar with spoon scooping out the chutney
  • In another bowl, whisk the curd using a wire whisk, add ¼ cup of water to get a smooth, spoon-dropping consistency. Make sure curd is smooth and lump free.
  • Then, add the mint paste to the whisked curd. Stir gently, to combine. Taste and adjust the seasoning accordingly.
  • Add pomegranate and once again mix the raita. At this stage, you can keep the raita in the refrigerator to chill or serve it at room temperature.
  • Serve Mint Raita chilled or at room temperature.


  • Make sure the curd is not sour. 
  • Whisk the curd nicely using either a hand mixer or a wire whisk to get a smooth texture. 
  • If you like raita thick, skip mixing water in the yogurt. 
  • Garlic is added to the flavor. Hence, it is a totally personal choice to include it in the recipe. You can add chopped onion as well in this mint raita. 


Calories: 129kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 1009mg | Potassium: 344mg | Fiber: 3g | Sugar: 14g | Vitamin A: 673IU | Vitamin C: 11mg | Calcium: 187mg | Iron: 1mg