Refreshing Raita

Serves 2 as a garnish.

Peel and chop 3 farmstand pickle cukes into small chunks into a medium sized bowl.

Blend in 6 shredded, trimmed mint leaves, 1 cup plain yogurt, 3 scallions, sliced.

Season with 1/4 tsp. cumin, 1/4 tsp. coriander, 1/4 tsp. celery salt, ground pepper to taste.

Stir. Add a drizzle of red wine vinegar to taste. Stir.

Chill for at least an hour.

Serve with Tandoori chicken or as a refreshing side with any meat.


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