Refreshing Raita

Peel and chop 3 farmstand pickle cukes into small chunks into a medium sized bowl. Add 6 shredded, trimmed mint leaves, 1 cup plain yogurt, 3 small 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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3 thoughts on “Refreshing Raita

  1. Pingback: Kitchen Therapy | The Side Trek

  2. Pingback: LaborDay Tandoori Grill | Recipe Detours

  3. Pingback: Labor Day Tandoori Chicken | Recipe Detours

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