| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cklive17 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Onions; halved lengthwise |
| ; and cut crosswise | ||
| ; into 1/4inch slices | ||
| 3 | tb | Vegetable oil |
| 1 | c | Golden raisins |
| 1/2 | c | Hot water |
| 3 | tb | Redwine vinegar |
| 1/8 | ts | Ground cloves |
| 1/2 | c | Sugar |
| 1 | lb | Rhubarb; trimmed and cut |
| ; into 1/2inch pieces | ||
| ; (about 3 cups) |
INSTRUCTIONS
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. Yield: Makes about 3 1/2 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 1/2 Fruit; 8 Fat; 6 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9304 Converted by MM_Buster v2.0n.
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