Not a member? Sign up

Forgot your login name or password?

All public Recipes -> Dips & Spreads -> Rhubarb, Onion, and Raisin Chutney

Rhubarb, Onion, and Raisin Chutney

By: G G.

Description:
Time:	30 min (10 min to prepare, 20 min to cook)
Meal type:	Dips & Spreads
Ethnicity:
Number of Servings:	6
Ingredients:
0.5 each lbs onions, halved lengthwise and cut crosswise into 1/4-inch slices 3 tablespoon Vegetable oil 1 cup golden raisins 3 tablespoon red-wine vinegar 0.125 teaspoon ground cloves 0.25 cup sugar 1 each lb rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)
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 made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Notes:

Search for recipes

Or try Advanced Search

Popular recipes

20 minute healthy soup
Majadra
Sissy's Healthy Eating...
Broccoli Leek Soup
Cabbage Salad/Salata...

See All Recipes