| 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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