This delicious Indian sauce or dip always had a plain yogurt base, although the vegetables and seasoning vary from one recipe to other.


1 T onion (finely chopped)
1 tomato (ripe, medium size, peeled, seeds removed and chopped, optional)
1 T mint (fresh leaves, chopped)
1⁄2 cucumber (medium size, peeled, liquid removed and finely chopped)
1 t salt
1 1⁄2 c yogurt (plain)
1⁄2 t cumin (toasted seeds)


  1. Place chopped cucumber, onion, chopped mint leaves, and tomato, if using, in a bowl.
  2. Season yogurt with salt and toasted cumin seed, whisk to blend flavors.
  3. Pour yogurt over vegetables and stir to mix.
  4. Cover and chill for at least 1 hour before serving.


Peel and halve the cucumber, scoop seeds with a spoon, slice thick, sprinkle with salt and let it sit for 5-8 minutes. Squeeze gently to remove water.

Freshly roasted and ground cumin seeds taste better, but substitute with 1/2 teaspoon ground cumin from a jar if necessary.

If you don't have mint, use fresh coriander leaves. It still will be a very nice sauce even if a different flavor.

Vary the flavor substituting chopped onion with 1 clove garlic, finely chopped or peeled and crushed.

4 servings
Preparation time
Cooking time
Total time
15 minutes