Curry and Mango Dip

What You'll Need:

1 onion, chopped
2 tbsp sunflower oil
1 garlic clove, crushed
2 tsp mild curry powder
2 tbsp mango chutney
8oz natural yogurt
Salt and ground black pepper to taste
2 tbsp fresh parsley, chopped


Heat the oil in a skillet and sauté the onion and garlic until soft (about 5 minutes). Add the curry powder, stir for a minute and set the mixture aside to cool.

Place mixture into a food processor and add the yogurt, chutney, salt and pepper. Blend until smooth. Stir in the parsley and refrigerate.

Serve with raw vegetables and pita bread.