Rhubarb, Onion, + Raisin Chutney
Source of Recipe
from aboutcom
Rhubarb, Onion, + Raisin Chutney
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch
slices
3 tablespoons vegetable oil
1 cup golden raisins
3 tablespoons red-wine vinegar
1/8 teaspoon ground cloves
1/4 cup sugar
1 pound rhubarb, cut into 1/2-inch 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, 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. Makes about 3 1/2 cups.
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