Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   virgin olive oil
   2                    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
                        salt and freshly cracked white pepper -- to
                        taste

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.