Total Time
27mins
Prep 25 mins
Cook 2 mins

Serve with baked pita chips or pappadams (Indian flat bread) that has been heated and broken into piece, or whatever! Stores, in the refrigerator, up to 3 days.

Ingredients Nutrition

Directions

  1. Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
  2. Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
  3. Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
  4. Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
  5. Refrigerate 1 hour; adjust seasonings.
  6. Store up to 3 days refrigerated.
Most Helpful

Made this for friends this weekend. The best dip for apps and was great later in the meal on our salmon. Loved it!!!!

KristiJane June 07, 2010