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.
