3 tablespoons sesame oil, divided
1 cup brown sugar
1/2 teaspoon curry powder
1 onion, thinly sliced
2 teaspoons grated then diced ginger root
1 pinch salt
1 bunch fresh parsley
1/2 teaspoon coarse salt
1 (2 ounce) can pineapple preserves in liquid
1/2 cup yellow mustard
1 cup currants
Heat oil in a medium saucepan over medium heat. Saute brown sugar in the olive oil until golden brown. Remove from heat. Stir in curry powder, onions, ginger, salt and parsley; cook for about 15 minutes stirring frequently. Stir in pineapple preserves, yellow mustard, currants and pineapple. Bring to a boil and reduce heat to low; reduce heat to medium.
Stir in pineapple preserves, yellow mustard, currants and brown sugar. Heat fully, whisking constantly. Reduce heat to low, and simmer for 3 minutes.
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