Spicy Yogurt and Cucumber Dip

By taniaf

serve with pita or pappadams

Ingredients

• 1/2 english cucumber, peeled and grated
• 1 tbsp plus 1 tsp safflower oil
• 2 tsp curry powder
• 2 cups greek yogurt
• 1/4 cup mango chutney
• 1 tsp grated ginger
• 1/2 cup fresh cilantro, chopped
• salt and pepper

Preparation

Step 1

Place cucumber in a fine sieve set over a bowl, let stand to drain at least 20 minutes. Press down on solids to extract liquid.
Heat oil in a skillet over medium heat. Cook curry powder until just bubbling, 45 seconds. Transfer to a bowl, let cool slightly.
Stir in cucumber, yogurt, chutney, ginger, cilantro, 1 tsp salt and 1/2 tsp pepper. Refrigerate at least 1 hour.