---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Condiment
       Yield: 1 servings
       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
       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.