Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.52 Kcal (249 kJ) | ||
| Calories from fat | 16.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 30.25mg | 1% | |
| Potassium | 97.36mg | 2% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.04 Kcal (356 kJ) | ||
| Calories from fat | 22.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 3% | |
|---|---|---|---|
| Cholesterol | 4.23mg | 1% | |
| Sodium | 43.22mg | 1% | |
| Potassium | 139.1mg | 2% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 5.22g | 15% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 8.58g | 12% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 97.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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