1/2 c. white wine vinegar
2/3 c. salad oil
1 tbsp. finely chopped Chutney (Major Grey)
1 tsp. curry powder
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. liquid hot pepper seasoning

Mix thoroughly and let stand at room temperature for 2 hours to blend. Use with Curried Spinach Salad.