- 1/2 teaspoon sunflower oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1/2 teaspoon mild curry powder
- 1 cup plain yogurt
- 2 tablespoons mango chutney
- 2 tablespoons chopped fresh parsley
- Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir curry powder into the onion mixture; cook 1 minute more. Remove from heat to cool.
- Blend onion mixture, yogurt, chutney, and parsley in a food processor and blend until smooth.