3/4 c. chili sauce
1 tbsp. mustard, prepared
1/2 c. onion, minced
1 tbsp. vinegar
1 3/4 tsp. salt
3 c. plain yogurt

Combine chili sauce, mustard, onions, vinegar, and salt; blend well. Add yogurt; stir until well blended. Cover; refrigerate until ready to serve. Makes 1 quart.