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Each serving equals 1 cup of fruit or vegetables
• 1½ pounds onions, halved lengthwise and cut crosswise into ¼-inch slices
• 3 Tbsp vegetable oil
• 1 cup golden raisins
• 3 Tbsp red-wine vinegar
• 1/8 tsp ground cloves
• ¼ cup sugar
• 1 pound rhubarb, trimmed and cut into ½-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, ½ 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.
Nutritional analysis per serving: Calories 225, Fat 7g, Calories from Fat 27%, Protein 3g, Cholesterol 0mg, Fiber 4g, Sodium 10g.
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