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:
27mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

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.

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