Spicy Yogurt Cucumber Dip - cooking recipe

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

Preparation

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