RED ONION, APPLE, AND RAISIN CHUTNEY
Categories Condiment/Spread Onion Vegetarian Raisin Apple Chill Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.
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Bpeen Neupane
[email protected]This chutney was a bit too sweet for my taste, but I think it would be great as a glaze for roasted chicken or pork.
Tahrim Rafaqat
[email protected]I tried this chutney with a cheese platter and it was a big hit. The sweet and tangy flavor of the chutney paired perfectly with the sharp cheddar and brie.
Ismael Lopez
[email protected]This chutney is easy to make and can be stored in the refrigerator for up to two weeks. It's a great way to have a homemade condiment on hand for last-minute meals.
shwon sarder
[email protected]I've been making this chutney for years and it's always a hit. It's the perfect balance of sweet, sour, and spicy.
Karabo Mamabolo
[email protected]This chutney is a great way to use up leftover apples and onions. It's also a nice change from the usual cranberry sauce at Thanksgiving.
i v y
[email protected]This chutney is a delicious and versatile condiment that can be used with a variety of dishes. I especially enjoyed it with grilled chicken and fish.