Spicy Yogurt Cucumber Dip

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.

• Ready In: 27 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1⁄2 English cucumber, peeled and grated
• 1  tablespoon  safflower oil
• 2  teaspoons curry powder
• 2  cups  Greek yogurt (drained) or 2 1⁄4 cups plain yogurt (drained)
• 1⁄4 cup mango chutney
• 1  teaspoon  grated ginger
•  salt & freshly ground black pepper
• 1⁄2 cup fresh cilantro, chopped

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.