Serve this yogurt-based condiment with our Tandoori Chicken.
- Yield: Makes about 1 1/2 cups
Source: Martha Stewart Living, April 2000
- 1 cup plain nonfat yogurt
- 1 cup diced, peeled, and seeded cucumber
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cumin
Place all ingredients in a bowl, and stir to combine. Chill until ready to serve.