Recipe: Spicy Cucumber Yogurt Dip

Just created a new Brooklyn Delhi recipe card for Spicy Cucumber Yogurt Dip, so easy! Here’s a sneak peek at the recipe, which is one of my favorite ways to eat my rhubarb ginger achaar:

Spicy Cucumber Yogurt Dip (serves 6)

2 cups Greek yogurt, lightly beaten
1 cucumber, peeled, seeded & diced
2-3 teaspoons Brooklyn Delhi achaar
1/2 teaspoon cilantro or parsley, chopped
Pinch of paprika (optional)

Combine and stir all ingredients together in a bowl, leaving a few herbs for garnish. Mix in salt to taste. Garnish with remaining leaves and optional paprika. Serve as a dip or spoon over grilled meats, fish or soups.

I grew up eating the flavors of my rhubarb ginger achaar mixed into yogurt – sometimes also with yogurt and rice. Of course that way is an old stand-by, but if you’re looking to make a quick yogurt dip, just add 1 teaspoon of rhubarb ginger achaar to 1/3 cup of yogurt and voila! Goes great with tortilla chips, crunchy veggies or warm pita.


Chitra Agrawal is the owner of Brooklyn Delhi, a small-batch Indian condiments company and the creator of The ABCD’s of Cooking, specializing in Indian vegetarian cooking using local ingredients. She is currently writing her first cookbook on Bangalore recipes using local ingredients due out March 2017.

A version of this recipe appears published on Brooklyn Delhi’s Instagram account, which can be seen here


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