Red onion, apple, and raisin chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Honey |
| ½ | cup | Golden raisins |
| ⅛ | teaspoon | Dried mint |
| A pinch of ground cloves | ||
| 2 | pounds | Red onions; quartered |
| ; lengthwise and | ||
| ; sliced thin | ||
| ; crosswise (about 4 | ||
| ; cups) | ||
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Unsalted butter |
| 1 | Granny Smith apple | |
Directions
In a small bowl combine well ⅔ cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.
Makes about 2½ cups.
Gourmet March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.