| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| & condime, Chutneys, Salsas | 1 | Servings | ||
INGREDIENTS
| 3 | T | Virgin olive oil |
| 2 | White onions, peeled very | |
| thinly sliced | ||
| 2 | T | Garlic, minced |
| 2 | T | Fresh ginger, minced |
| 2 | Whole star anise, crushed | |
| 2 | T | Curry powder |
| 1/8 | t | Ground mace, may substitute |
| cinnamon | ||
| 2 | T | Molasses |
| 2 | T | Orange juice |
| 2 | T | 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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