Spicy Yogurt Cucumber Dip

1. 1

   Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.

2. 2

   Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.

3. 3

   Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.

4. 4

   Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.

5. 5

   Refrigerate 1 hour; adjust seasonings.

6. 6

   Store up to 3 days refrigerated.

* Per serving · 4 servings · Values may vary.