Curried Mango Chutney Dip - cooking recipe

Ingredients

1 onion, chopped
1 clove garlic, crushed
2 tablespoons sunflower oil
2 teaspoons mild curry powder
8 ounces natural Greek yogurt
2 tablespoons mango chutney
salt & fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped

Preparation

Gently fry the onion and garlic in the oil for about 5 minutes until soft.
Add the curry powder and cook for another minute then allow the mixture to cool.
Spoon into a food processor with the yoghurt, chutney and seasoning.
Blend until smooth.
Stir in the parsley and refrigerate before serving with crudites and bread.