Step 1

If using English, Persian or Pickling cucumbers, leave the seeds in. If using regular cucumbers, peel and slice in half. Using a teaspoon, scrape off the seeds from the core. Finely dice the cucumber using a vegetable chopper or by hand.

Step 2

Place yogurt in a mixing bowl. Whisk it until smooth. Add salt, chaat masala and roasted ground cumin.

Step 3

Add sugar, if yogurt is sour.

Step 4

Add chopped cucumber.

Step 5

Finally, add chopped herbs and mix well. Check taste and adjust seasoning to your liking.

Step 6

Serve cold as a side accompaniment to Indian entrees or as a dip for vegetable sticks, papadums or pita chips.