Fried Onion-Ginger Chutney

Course : Chutney
Serves: 1
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3 tablespoons virgin olive oil
2 medium white onions, peeled -- very thinly sliced
2 tablespoons garlic -- minced
2 tablespoons fresh ginger -- minced
2 whole star anise -- crushed
2 tablespoons curry powder
1/8 teaspoon ground mace (may substitute cinnamon)
2 tablespoons molasses
2 tablespoons orange juice
2 tablespoons white vinegar
1 teaspoon salt and freshly cracked white pepper

Preparation / Directions:

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.

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