There are zillions of variations – this particular one is what I serve alongside a vigorous curry.
- a small cucumber, or half a large one – about 200g
- 150g of plain (a.k.a. “Greek”) yoghurt
- a pinch of dried mint
- a pinch of salt
- a pinch of mustard seeds – not essential
Cut the cucumber lengthways into four, and trim off the inner section with the seeds, as this will exude too much water. No need to peel the cucumber. Dice this flesh finely, and add to the yoghurt, mint and salt.
If you have some mustard seeds on the premises, lightly crush a pinch of these and add.