Rhubarb, Onion, and Raisin Chutney

1. 1

   In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   The chutney may be made 1 week in advance and kept in an airtight container and chilled.

6. 6

   Serve the chutney warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.