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.