Rhubarb, onion and raisin chutney

Yield: 1 servings

Measure Ingredient
1½ pounds Onions; halved lengthwise
; and cut crosswise
; into 1/4inch slices
3 tablespoons Vegetable oil
1 cup Golden raisins
½ cup Hot water
3 tablespoons Redwine vinegar
⅛ teaspoon Ground cloves
½ cup Sugar
1 pounds Rhubarb; trimmed and cut
; into 1/2inch pieces
; (about 3 cups)

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, ½ 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 made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

Yield: Makes about 3½ cups

Converted by MC_Buster.

Per serving: 1552 Calories (kcal); 43g Total Fat; (23% calories from fat); 16g Protein; 300g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 9 ½ Fruit; 8 Fat; 6 ½ Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9304 Converted by MM_Buster v2.0n.

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