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Red Onion Chutney

2 tablespoons of minced fresh garlic
1 tablespoon of dried currants
3 whole cloves, crushed
2 teaspoons of cooking oil
1 medium red onion, quartered and sliced very thin
2 tablespoons of red wine vinegar
1/8 teaspoon of salt  

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 onions, vinegar, and salt. Cover and chill for 2 hours or overnight. Serve as a condiment to grilled meat or fish. Store in refrigerator for up to 1 week. Makes 3/4 cup

 

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