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.