CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
March 1990 |
1 |
servings |
INGREDIENTS
3 |
tb |
Cider vinegar |
2 |
tb |
Honey |
1/2 |
c |
Golden raisins |
1/8 |
ts |
Dried mint |
|
|
A pinch of ground cloves |
2 |
lb |
Red onions; quartered |
|
|
; lengthwise and |
|
|
; sliced thin |
|
|
; crosswise (about 4 |
|
|
; cups) |
3 |
tb |
Vegetable oil |
2 |
tb |
Unsalted butter |
1 |
|
Granny Smith apple |
INSTRUCTIONS
In a small bowl combine well 2/3 cup warm water, the vinegar, the honey,
the raisins, the mint, and the cloves and let the mixture stand while
cooking the onions. In a large skillet cook the onions in the oil and the
butter, covered, over moderately low heat, stirring occasionally, for 15
minutes, remove the lid, and continue to cook the onion, stirring, for 30
minutes, or until they are very soft. Stir in the raisin mixture and cook
the mixture over moderate heat, stirring, until the liquid is almost
evaporated and the apple is tender, and season the chutney with salt and
pepper. The chutney may be made 3 days in advance, cooled, and kept covered
and chilled. Serve the chutney at room temperature.
Makes about 2 1/2 cups.
Gourmet March 1990
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