Rhubarb, Onion, and Raisin Chutney

• 1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices
• 3 tablespoons vegetable oil
• 1 cup golden raisins
• 3 tablespoons red-wine vinegar
• 1/8 teaspoon ground cloves
• 1/4 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.
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. 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. 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. The chutney may be made 1 week in advance and kept in an airtight container and chilled.
6. Serve the chutney warm or at room temperature.

onions, vegetable oil, golden raisins, redwine vinegar, ground cloves, sugar, rhubarb

Taken from www.epicurious.com/recipes/food/views/rhubarb-onion-and-raisin-chutney-11502 (may not work)