THEME: Rhubarb, Onion, and Raisin Chutney
Jamie R
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices
3 Tbsp vegetable oil
1 cup golden raisins
3 Tbsp red-wine vinegar
1/8 tsp ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and 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.
Servings: 6
Source: CDC