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RHUBARB, ONION AND RAISIN CHUTNEY Recipe

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This recipe for RHUBARB, ONION AND RAISIN CHUTNEY, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. onions, halved lengthwise and cut crosswise into 1/4 inch slices
1 lb. rhubarb, trimmed and cut into 1/2—inch pieces (3 cups)
3 Tbs vegetable oil
1/8 tsp ground cloves
1 cup golden raisins
1/4 cup sugar
3 Tbs red-wine vinegar

Directions:
Directions:
In a large saucepan, cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender,and season the chutney with salt and pepper. The chutney may be make 1 week in advance and kept in an airtight container and chilled. Serve the chutney at room temperature.

Number Of Servings:
Number Of Servings:
3 1/2 cups

 

 

 

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