| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 6 |
c |
Apple cider |
| 1/2 |
c |
Cider vinegar |
|
|
Two; (10-ounce) cartons |
|
|
; of fresh pearl |
|
|
; onions, blanched in |
|
|
; boiling water for 3 |
|
|
; minutes, drained, |
|
|
; and peeled |
| 3/4 |
c |
Raisins |
| 1/4 |
c |
Firmly packed light brown sugar |
|
|
A pinch of ground cloves |
INSTRUCTIONS
In a large saucepan combine the cider, the vinegar, the onions, the
raisins, the brown sugar, the cloves, and salt and pepper to taste
and boil the mixture, stirring occasionally, for 30 to 35 minutes, or
until the liquid is reduced to a syrupy consistency. The chutney
keeps, covered and chilled, for 1 week. Serve the chutney with
roasted meats or poultry.
Makes about 2 cups.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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