Fried Onion-Ginger Chutney
condiment, indian, relishes, salsa
3 tablespoon virgin olive oil
2 white onions, peeled -- very
1 thinly sliced
2 tablespoon garlic -- minced
2 tablespoon fresh ginger -- minced
2 whole star anise -- crushed
2 tablespoon curry powder
1/8 teaspoon ground mace (may substitute
1 cinnamon)
2 tablespoon molasses
2 tablespoon orange juice
2 tablespoon white vinegar
1 salt and freshly cracked
1 white pepper -- to
1 taste
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.
Recipe By : Chris Schlesinger& John Willoughby
From: Jeepster4@sprintmail.Com Date: 05 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings