FRIED ONION-GINGER CHUTNEY

2 Tablespoons olive oil
2 white onions, very thinly sliced
1 Tablespoon minced garlic
2 Tablespoons minced fresh ginger
2 whole star anise, crushed
1 Tablespoon curry powder
¹/₈ teaspoon ground mace or ground cinnamon
2 Tablespoons molasses
2 Tablespoons orange juice
2 Tablespoons white vinegar
salt and freshly cracked black pepper to taste

Heat olive oil in a large frying pan over medium heat until hot, but not smoking. Fry onions 7-9 minutes, stirring constantly, until dark brown. Add garlic and ginger and cook 1 additional minute. Add all the remaining ingredients and cook 5 more minutes, stirring occasionally. Remove from heat, cool, and serve.

This chutney should keep, covered and refrigerated, about 1 week.

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