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.