Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Corn oil or ghee
1 sm Onion, finely chopped
2 ts Curry Powder
1/4 ts Cayenne pepper
1 Piece ginger root, peeled,
-chopped (1/2")
2/3 c Mayonnaise
1 tb Tomato paste
1 tb Mango Chutney
3 tb Half-and-half
-OR
3 tb Plain yogurt
Cucumber slices, 1/2s (opt)
Cucumber skin strips (opt)
Fresh parsley sprig (opt)

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and
ginger and cook gently 5 minutes, stirring frequently. Remove from
heat and cool.

In a blender or food processor, process cooled onion mixture,
mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt
until smooth.

Turn mixture into a serving bowl. Chill at least 1 hour before
serving. To serve, garnish with cucumber slices and skin strips and
parsley sprig, if desired.

Makes 1 cup.

NOTE: The consistency of this dressing may be thinned with the
addition of a little more half-and-half or yogurt, if desired.
Dressing will keep in a covered container in refrigerator for several
days. Serve as an accompaniment to cold meats and salads.

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