Preparation:
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. |
