Recipe courtesy of Gourmet Magazine

Rhubarb, Onion and Raisin Chutney

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: Makes about 3 1/2 cups
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1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices

3 tablespoons vegetable oil

1 cup golden raisins

1/2 cup hot water

3 tablespoons red wine vinegar

1/8 teaspoon ground cloves

1/2 cup sugar

1 pound rhubarb, trimmed and cut into 1/2 inch pieces (about 3 cups)


  1. 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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