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

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 jeepster4@sprintmail.com on Apr 06, 1997

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