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Name: Fried Onion-Ginger Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Molasses; Salt and freshly cracked; 2 tb Curry powder; 2 tb Fresh ginger, minced; 1/8 ts Ground mace (may substitute; 2 tb Orange juice; 2 tb White vinegar; 2 White onions, peeled, very; 2 Whole star anise, crushed; 3 tb Virgin olive oil; 2 tb Garlic, minced

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INGREDIENTS

2 tb Molasses
Salt and freshly cracked
2 tb Curry powder
2 tb Fresh ginger, minced
1/8 ts Ground mace (may substitute
2 tb Orange juice
2 tb White vinegar
2 White onions, peeled, very
2 Whole star anise, crushed
3 tb Virgin olive oil
2 tb Garlic, minced

Servings

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

NOTES

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Fried Onion-Ginger Chutney

2 tb Molasses
 Salt and freshly cracked
2 tb Curry powder
2 tb Fresh ginger, minced
1/8 ts Ground mace (may substitute
2 tb Orange juice
2 tb White vinegar
2 White onions, peeled, very
2 Whole star anise, crushed
3 tb Virgin olive oil
2 tb Garlic, minced

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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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 1 Servings

Calories: 473
Calories from Fat: 370 (78%)

Amt Per Serving		% DV

	Total Fat 41.1g	55 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 29.7g
	Polyunsanturated Fat 4.4g
Cholesterol 0mg		0 %
Sodium 13.9mg		0 %
Potassium 485mg		13 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 24.9g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 473

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