| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Condiment |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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