RHUBARB, ONION, AND RAISIN CHUTNEY
Categories Condiment/Spread Onion Side Low Sodium Raisin Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
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Sumbul
[email protected]This is a great recipe for beginners. It's easy to follow and the chutney turns out delicious.
hridoy khan
[email protected]I've made this chutney several times and it always turns out great. It's a great addition to any cheese plate or charcuterie board.
Esmeralda Celerino
[email protected]This chutney is a great way to use up leftover rhubarb. It's also a great way to add some sweetness and tang to your dishes.
popular song prince writer
[email protected]I'm not a big fan of onions, but I really enjoyed this chutney. The sweetness of the rhubarb and raisins balances out the onion flavor perfectly.
Kristin Wallace
[email protected]This chutney is a bit time-consuming to make, but it's definitely worth the effort. The flavor is out of this world.
Afaq Ali
[email protected]I've been looking for a good rhubarb chutney recipe and this one is perfect. It's easy to make and the flavor is amazing.
Jackie Rivera
[email protected]This chutney is a great way to add some sweetness and complexity to your dishes. I love using it on sandwiches and wraps.
Shair Dill
[email protected]I'm not sure what I did wrong, but my chutney turned out too runny. I think I might have added too much vinegar.
Mf Rofik
[email protected]This chutney is a great gift idea. I made a batch for my friends and family and they all loved it.
shyam tusuju
[email protected]I've never made chutney before, but this recipe was easy to follow. The chutney turned out great and I'm sure I'll be making it again.
Ch Razwan
[email protected]I had some trouble finding rhubarb, but it was worth the effort. This chutney is amazing!
Shawty Hayes
[email protected]This chutney is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Nukoncept Studio
[email protected]I followed the recipe exactly and the chutney turned out perfectly. It's a great way to use up extra rhubarb.
Bo Basant
[email protected]This is the best chutney I've ever had! It's so flavorful and addictive. I can't wait to try it on everything.
Bouthaina Tayeb
[email protected]I was a bit hesitant to try this chutney because I'm not a big fan of rhubarb. But I'm so glad I did! The rhubarb adds a subtle tartness that really balances out the sweetness of the onions and raisins.
hollie acord
[email protected]This chutney is a delicious and versatile condiment. I love the sweet and tangy flavor, and it pairs perfectly with so many different dishes. I've used it on sandwiches, wraps, and even as a glaze for roasted chicken. It's also great as a dipping sau