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RHUBARB, ONION AND RAISIN CHUTNEY Recipe

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This recipe for RHUBARB, ONION AND RAISIN CHUTNEY is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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