Minted Cucumber Chutney

Needing a side to go with our Easter dinner, and also needing to use the ton of cucumbers that were just about to go bad, as well just being intrigued by the name, I had to try this.  I was a bit disappointed when all was said and done, because it lacked flavor.  Even though this dish had red onion and mint (that usually add a sweet/hot flavour) and yogurt (which would add a sour flavour), I was disappointed in the blandness of this dish. 
What the heck is Chutney?
The word chutney is derived from the East Indian word Chatni. The Hindi word for "to crush" literally means "to make chutney".  It is a relish that is made of a variety of fruits, spices, and other ingredients and served with curry dishes in India. Originally, the ingredients were ground to a paste with a mortar and pestle.

8 ounces Greek yogurt, drained
2 cucumbers, peeled and diced
1/4 cup mint, chiffonade*
1/2 small finely diced red onion
1 tablespoon fresh lemon juice
1/4 teaspoon cumin
Salt and freshly ground pepper

*Chiffonade is a cutting technique that you can use to cut up any flat leafy food. It works great on things that you are going to eat fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly.   Check out Fine Cooking  for further instructions.

Place the cucumber in a colander and set over a bowl or in the sink.
Sprinkle lightly with the salt and allow to drain for at least 30 minutes.
Rinse the cucumber with cold water, pat dry, and transfer to a medium bowl.
Place the drained yogurt, lemon juice and cumin in a medium bowl, blend well.
Add the remaining ingredients and season with salt and pepper to taste.
Let sit at room temperature.

Stay hungry my friend!