Shanna's
Red Onion Chutney
2 tablespoons minced
fresh garlic
1 tablespoon dried currants
3 whole cloves, crushed
2 teaspoons cooking oil
1/8 teaspoon salt
2 tablespoons red wine vinegar
1 medium red onion, quartered and very thinly sliced
In a
small skillet cook the garlic, currants, and cloves in hot oil over medium heat
for 2 minutes, stirring
often. Remove from heat. Stir in onion, vinegar, and salt. Transfer to a bowl.,
Cover and chill for 2 hours or overnight.
Serve as a condiment for grilled meat or fish.
Store in refrigerator for up to 1 week. Makes
3/4 cup.
For when the One Great Scorer comes to mark against your name, He
writes--not that you won or lost--but how you played the Game.
- Grantland Rice