Yield: 1 servings
|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|
|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.