(Salsa, Sambals, Chutneys & Chowchows)
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.