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Date Posted: 05:23:39 10/24/02 Thu
Author: S
Subject: FARMERS MARKET ONION-GINGER CHUTNEY

The sweet and acidic flavors of this mixture make it a good match for
pork.Cipollini and tropea onions are recommended,but sweet or
Spanish onions also work fine.

1/2 pound each cipollini onions and tropea onions;or 2 large quartered onions
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper
1/4 cup balsamic vinegar
1 piece (2 inches long) ginger root,peeled,chopped
1/2 apple,chopped, optional
1 tablespoon whole coriander,crushed;or 1 teaspoon ground
1 tablespoon dark brown sugar
1 sprig fresh thyme

Preheat the oven to 400 degrees.

Place the onions in a baking dish;toss them with oil. Sprinkle with
salt and pepper to taste;bake until softened, stirring once,about
45 minutes.

Let the onions cool,then slice them.

In a medium saucepan,place the onions and all the remaining
ingredients.Cook,uncovered,stirring occasionally,until thickened,
about 10 minutes.

Serve hot,chilled or at room temperature.Remove the thyme sprig
before serving.

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