Spicy Yogurt Cucumber Dip

• 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

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.

cucumber, safflower oil, curry powder, greek yogurt, mango, ginger, salt, fresh cilantro

Taken from www.food.com/recipe/spicy-yogurt-cucumber-dip-428002 (may not work)