Onion and Golden Raisin Chutney
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
- Yield: Makes about 1 cup
Source: The Martha Stewart Show, October Fall 2008
- 2 tablespoons olive oil
- 1 large white onion, halved and sliced crosswise (about 3 cups)
- 1 1/2 teaspoons coarse salt
- 1/3 cup golden raisins
- 1/4 cup chopped crystallized ginger
- 2 tablespoons champagne vinegar
Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.