Serves 4 as a side with spicy meat dishes such as Tandoori Chicken or Lamb Vindaloo.
Peel and chop 4 pickle cucumbers into small chunks. Put into a medium sized bowl. Blend in 6 shredded, trimmed mint leaves, 1 cup plain yogurt, 3 scallions, thinly 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.
Cover and chill for at least an hour.
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