• Serves

    makes About 1 1/2 cups

  • Cook

    1 hour 20 minutes


While we love this traditional yogurt-based condiment as a cooling accompaniment to an array of Indian mains, like this Murgh Makhanwala (Butter Chicken), we think it works equally well spooned over an omelette at the brunch table.


  • 12 English cucumber (about 6 oz.), seeded and grated
  • 12 medium tomato, seeded and finely chopped
  • 1 12 tsp. kosher salt
  • 1 cup plain yogurt
  • 1 12 Tbsp. roughly chopped fresh mint leaves
  • 1 tsp. fresh lemon juice
  • 12 tsp. ground coriander
  • 14 tsp. ground cumin
  • 12 medium carrot, finely grated


Step 1

Toss cucumbers, tomatoes, and salt in a colander and let sit for 10 minutes. Press cucumbers and tomatoes to drain well and then transfer to a medium bowl along with yogurt, mint, lemon juice, coriander, cumin, and carrots; toss to combine. Cover with plastic wrap and let sit at room temperature for 1 hour. Chill.

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