Raito is eaten at home, almost daily, and during many festivities including weddings. I grew up eating it as a condiment, but a couple of years ago, I learned a new way of eating it. I was at a wedding in New Jersey where Raito was served as an appetizer paired with a savory snack called Ghantia. It has become one of my favorite snacks – a few handfuls of ghantia or potato chips and a few pieces of Raito and I’m set!
I hope you enjoy making this super easy recipe.
Click for the rest of the recipe…
Raito - Green Chilli pickle
You will need:
- 1 lb long green Serrano peppers
- 3 tsp sea salt
- 3/4 tsp turmeric
- 6 tbsp skinless split mustard seeds (Rai-kuria)
- 3 large lemons, only the juice
- 1/8 cup olive or avocado oil
To Make the Raito
- Wash the peppers and dry them with a paper towel really well. Make sure to discard any spoiled peppers.
- Carefully slit the peppers lengthwise, be careful not to break them and place into a large bowl.
- Sprinkle with the salt, turmeric and split mustard seeds.
- Pour the lemon juice and oil over the peppers and gently stir to coat with the spices.
- Spoon into impeccably clean and dry glass jars.
- Divide the juice equally amongst the jars.
- The peppers will not be submerged in the juices. There will be a bit of liquid at the base of each jar.
- Close tightly and refrigerate.
- Gently shake the jar every day to allow the spices to coat the peppers.
The Raito will be ready in about a week. It will keep for about 2-3 months (or longer) in the refrigerator, if you can keep your hands off them!
Serve alongside a creamy curry with rice and ghee, for a lip-smackingly good eat.
Tips
Although making Raito is a fairly simple recipe, it is important to keep the ingredients and utensils really dry to prevent mold. If there is any sign of mold on the washed peppers, do not use them. All your well spent time and energy will be lost, as the Raito will spoil, even when refrigerated.
The skinless mustard seeds, called Rai-kuria, can be found at a good Indian store.
I like to buy the Serrano peppers at an Indian Store for two reasons. One, they have the freshest and two, the peppers are longer (around 5″) that are great for this recipe.
Raito can sometimes be confused with Raita, a popular yogurt dish served alongside many Indian dishes.
This is the Original post from 2013.
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Hi Shamim for the raito recipe what type of mustard seeds do u use? Am not sure which ones are the skinless mustard seeds. I have the small mustard seeds which I use for bhagar of dals. Can the same be used for this recipe?
Hina, I use skinless mustard seeds from the Indian Store called Rai Kurya. The are yellow in color and look like little flat discs. I would not use the small black or brown mustard seeds as it will make the Raito very bitter. Thanks for the great question.
The explanation and where to buy the Rai Kurya is in the Tips section of this post. Scroll to the bottom.
I hope this helps 🙂
Let me know how it turns out Maria.
Yumm!! Will try it soon.
You know what Farah, I have never used skinless mustard seeds for anything else besides this recipe. I almost always buy the smallest packet available and usually have a little left over. Also, I do make the Raito a couple of times a year so the left over seeds goes into the next batch.
I was looking for a recipe like this. What else would you use skinless mustard seeds for- I've never used them.
Raito & Ghatia is def an all time favourite. And having as a side to a yum chicken curry is to die for!
This is great…. I can learn how to make all my fav dishes