{"id":12443,"date":"2013-07-06T22:22:44","date_gmt":"2013-07-07T05:22:44","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=12443"},"modified":"2013-12-12T22:32:38","modified_gmt":"2013-12-13T05:32:38","slug":"rhubarb-onion-chutney","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=12443","title":{"rendered":"Rhubarb Onion Chutney"},"content":{"rendered":"<div>\n<p>1 1\/2 lb. onions, halved lengthwise and cut crosswise into 1\/4 inch slices<\/p>\n<\/div>\n<p>3 tsp. corn oil<\/p>\n<p>1 C. golden raisins<\/p>\n<p>1\/2 C. hot water<\/p>\n<p>3 tsp. red wine vinegar<\/p>\n<p>1\/8 tsp. ground cloves<\/p>\n<p>1\/2 C. granulated sugar<\/p>\n<p>3 C. fresh rhubarb, cut into 1\/2 inch pieces<\/p>\n<p>Salt and ground black pepper to taste<\/p>\n<p>&nbsp;<\/p>\n<p>Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened. Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions. Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes. Stir and cook uncovered about 5 minutes or until rhubarb is tender. Season with salt and black pepper to taste. Spoon into clean jars; cover and refrigerate for no more than 1 week. Serve warm or at room temperature. Makes about 3 C..<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 lb. onions, halved lengthwise and cut crosswise into 1\/4 inch slices 3 tsp. corn oil 1 C. golden raisins 1\/2 C. hot water 3 tsp. red wine vinegar 1\/8 tsp. ground cloves 1\/2 C. granulated sugar 3 C. fresh rhubarb, cut into 1\/2 inch pieces Salt and ground black pepper to taste &nbsp; Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened. Mix raisins, hot water, vinegar, cloves and sugar in&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=12443\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-12443","post","type-post","status-publish","format-standard","hentry","category-condiments-extras"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12443"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12443\/revisions"}],"predecessor-version":[{"id":12444,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12443\/revisions\/12444"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}