Name: Fried Onion-Ginger Chutney
Ingredients: 3 tb Virgin olive oil; 2 White onions, peeled, very thinly sliced; 2 tb Garlic, minced; 2 tb Fresh ginger, minced; 2 Whole star anise, crushed; 2 tb Curry powder; 1/8 ts Ground mace (may substitute cinnamon); 2 tb Molasses; 2 tb Orange juice; 2 tb White vinegar; Salt and freshly cracked white pepper, to taste

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
		Salsas, Chutneys, & condime	1	Servings

INGREDIENTS

3	tb	Virgin olive oil
2		White onions, peeled, very thinly sliced
2	tb	Garlic, minced
2	tb	Fresh ginger, minced
2		Whole star anise, crushed
2	tb	Curry powder
1/8	ts	Ground mace (may substitute cinnamon)
2	tb	Molasses
2	tb	Orange juice
2	tb	White vinegar
		Salt and freshly cracked white pepper, to taste

INSTRUCTIONS

In a large frying pan, heat the olive oil over medium-high heat until hot
but not smoking. Fry the onions 7-9 minutes, stirring constantly, until
dark brown. Add the garlic and ginger and cook an additional minute. Add
all the remaining ingredients and cook an additional 5 minutes, stiring
occasionally. Remove from the heat, cool, and serve. Makes about 2 cups.
This chutney will keep covered and in the refrigerator for about 1 week.
NOTES :      Frying the onions adds an underlying sweetness to this
chutney, which features the combination of hot, sweet, and sour tastes so
typical of equatorial cuisine.  Be bold but cautions when frying--the
onions take on a distinctive, sweet, rich taste when they become dark
brown, but you want to be sure not to let them burn and turn black. For
this chutney, give me a big old rare steak and a jug of red wine.
Recipe by: Chris Schlesinger& John Willoughby Posted to MC-Recipe Digest V1
#555 by [email protected] on Apr 06, 1997

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