Preparation / Directions:
In a large saute pan, heat the peanut oil over high heat until hot
but not smoking. Add the onion slices and saute, stirring occasionally,
until translucent, about 5-6 minutes. Lower the heat to medium, add the
ginger, and saute an additional 1 minute. Add all the remaining
ingredients, bring to a simmer, reduce heat to low, and cook until the
liquid is about as thick as catsup, about 10-15 minutes.
Makes about 3 cups.
This chutney will keep, covered and refrigerated, about 2 weeks.