Green Apple Walnut Raita

Cold, creamy yogurt. Crisp, grated green apple. A toasty crunch from walnuts. A pinch of salt, black pepper powder, sugar, and cumin powder tie it all together. That’s the simple magic of Green apple walnut raita.

This no-cook side is sweet, savory, and lightly spiced. It cools spicy mains without tasting bland. Green apples peak in fall, so this is a smart pick for weeknights, Diwali dinners, or even your Thanksgiving spread.

What is apple walnut raita and why you will love it

Raita is a yogurt-based side from Indian kitchens. It usually blends thick yogurt with raw vegetables or fruit, along with spices and salt. Think of it as a cool, refreshing partner to hot or spicy foods.

This apple walnut version hits all the taste points. It is sweet from the apple, tangy from the yogurt, salty in just the right way, and warm from cumin powder. Black pepper powder adds a gentle kick, not heat that burns.

You do not cook anything. You grate, stir, taste, and serve. It takes about 5 minutes, and it pairs well with anything rich, spicy, or grilled. One bowl brings the heat down and brings the plate together.

Flavor and texture: creamy, crisp, and gently spiced

• Creamy base from thick yogurt, crisp bite from grated green apple, and toasty crunch from walnuts.
• Warm, earthy note from cumin powder; a light kick from black pepper powder.
• A touch of sugar balances the tart apple and yogurt without making it a dessert.

When to serve it: weeknights, potlucks, and festive meals

• Great with biryani, pulao, kebabs, grilled chicken, paneer tikka, and spicy wraps.
• Works as a quick lunch side, a Diwali party dip, or a fresh side at Thanksgiving.
• No cook time means it is a fast add-on when guests arrive.

Nutrition at a glance: protein, fiber, and good fats

• Yogurt adds protein and calcium; use Greek yogurt for extra protein.
• Green apples add fiber and vitamin C.
• Walnuts bring omega-3 fats; toast for flavor without extra oil.
• Keep portions balanced since nuts are calorie dense.

Ingredients, exact ratios, and smart swaps

This recipe keeps the pantry list short. You need yogurt, a green apple, walnuts, and four seasonings: salt, black pepper powder, sugar, and cumin powder. Roasted cumin powder tastes deeper than plain cumin powder, so use it if you can. Adjust sweetness and salt to taste since apples vary in tartness.

Core ingredients and the best types to buy

• Yogurt: 1 cup thick plain yogurt or Greek yogurt for a creamy, not runny, base.
• Green apple: 1 medium Granny Smith, grated (about 1 cup). Tart apples hold texture and balance sugar. I have used my garden-fresh Green apples.
• Walnuts: 2 tablespoons roughly crushed. I have added it as is.
• Pantry seasonings: 1/4 to 1/2 tsp roasted cumin powder, 1/4 tsp black pepper powder, 1/4 to 1/2 tsp sugar, and 1/4 to 1/2 tsp salt.

Spice balance: salt, black pepper powder, sugar, and cumin powder

• Start low, taste, and adjust at the end since apples can vary in tartness.
• Roasted cumin powder creates a deeper, nutty flavor than plain cumin powder.
• Sugar is optional, but a small pinch rounds balances the flavours.

Exact ratios for a small bowl and for a crowd

• Small bowl (serves 2 to 3): 1 cup yogurt, 1 medium-sized grated green apple, 1/3 cup chopped walnuts, 1/4 to 1/2 tsp roasted cumin powder, 1/4 tsp black pepper powder, 1/4 to 1/2 tsp salt, 1/4 to 1/2 tsp sugar.
• Scale up: multiply all ingredients by the number of cups of yogurt used. Keep apple to yogurt at about 1:1 for a chunky raita, or 1:2 for a smoother, more saucy raita.

Tip: choose the apple level to match texture. Use the lower end for a smoother raita, the higher end for a chunky one.

Easy swaps: dairy-free, nut-free, and sweetener options

• Dairy-free: use thick unsweetened coconut yogurt or almond yogurt.
• Nut-free: swap walnuts with toasted sunflower seeds or pumpkin seeds.
• Sweeteners: use honey, maple syrup, or a pinch of powdered jaggery instead of white sugar.
• Flavor twists: add a pinch of chaat masala for tang or a few chopped mint leaves for freshness.

Step-by-step: make apple walnut raita perfectly every time

This is a fast recipe, but a few tiny steps make a big difference. Whisk the yogurt smooth. Grate the apple last so it stays fresh. Toast the walnuts for aroma. If you have whole cumin seeds, make roasted cumin powder at home in minutes.

Prep the yogurt base until smooth and light

• Whisk 1 cup yogurt until creamy. If too thick, loosen with 1 to 2 tbsp cold water or milk.
• Keep salt modest at first; salt draws water from apples and can thin the raita.

Grate green apple and keep it from browning

• Grate on the coarse side. Leave skin on for color and fiber, or peel if you prefer.
• Toss grated apple with 1 tsp lemon juice to slow browning. I have not added, as I have directly added to yogurt.
• Squeeze gently if very watery, but keep some juice for fresh apple flavor. I like to use as is.

Toast walnuts for deeper flavor and better crunch

• Dry toast chopped walnuts in a skillet over medium heat for 3 to 4 minutes until fragrant. Cool fully.
• For extra crunch, keep a handful to sprinkle on top at serving.

Mix, season, and chill so flavors bloom

• Fold apple and most walnuts into the yogurt. Add roasted cumin powder, black pepper powder, sugar, and salt.
• Taste and adjust. Chill 10 to 15 minutes so spices mellow and texture sets.
• Garnish with a pinch of cumin powder, cracked pepper, and the reserved walnuts.

Make roasted cumin powder at home

• Dry roast whole cumin seeds in a pan for 60 to 90 seconds until aromatic and slightly darker.
• Cool, then grind to a fine powder. Store in a jar for up to 1 month for the best aroma.
• Here is the recipe for Roasted Cumin Powder.

Serving ideas and tasty variations

This raita is flexible. Keep it savory for spicy mains, nudge it slightly sweet for a brunch spread, or turn it into a dip. The base stays the same, and small accents guide the flavor.

Pair it with biryani, pulao, kebabs, and wraps

• Classic pairings: chicken biryani, vegetable pulao, tandoori chicken, paneer tikka, and aloo paratha.
• Quick lunches: spoon over grain bowls, stuff into wraps, or serve with grilled fish or tofu.

Savory-leaning or sweet-leaning versions

• Savory: reduce sugar, add extra roasted cumin powder, a pinch of chaat masala, and chopped cilantro.
• Sweet-leaning: add a touch more sugar or honey and a tiny pinch of cinnamon. Keep salt to a light pinch so it stays balanced.

Add-ins that work: mint, raisins, and pomegranate

• Fresh herbs: 1 to 2 tbsp chopped mint or cilantro for a bright finish.
• Fruity pops: 2 tbsp raisins or pomegranate arils add color and sweetness.
• Crunch extras: swap in pecans or almonds if you do not have walnuts.

Turn it into a dip or sandwich spread

• For dip: make it thicker with Greek yogurt, then serve with cucumber, carrots, and pita chips.
• For spread: strain yogurt a bit, then layer on toast or in sandwiches with cucumber slices and greens.

Storage, make-ahead, and quick FAQs

Raita changes with time, since apples release water and walnuts soften. The flavor stays nice, but the bite fades. With a few tricks, you can prep parts ahead and keep the texture fresh.

How long it keeps and how to keep apples crisp

• Best within 24 hours, stored cold in a sealed container.
• Stir before serving. If it thins, add a spoon of yogurt.
• To keep crunch, add some walnuts right before serving.

Make-ahead plan and meal prep tips

• I do not recommend making it ahead, but if you have too.
• Whisk yogurt with spices up to 2 days ahead.
• Toast and store walnuts at room temp for up to 1 week.
• Grate apple close to serving; toss with lemon juice if prepping 1 to 2 hours ahead.

Troubleshooting watery or too-sweet raita

• Watery: drain a little whey or stir in a spoon of Greek yogurt. Salt lightly at first.
• Too sweet: add a pinch of salt and extra roasted cumin powder.

Allergy and diet questions answered

• Nut allergy: swap walnuts for toasted pumpkin seeds.
• Dairy-free: use thick plant-based yogurt and season a touch more to lift flavor.
• Low sugar: skip sugar and rely on the apple; add a pinch of chaat masala for tang.

A few more Apple Recipes on the Blog

A few more Raita Recipes on the blog

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