On Nov 15, 7:16*pm, PeterL wrote:

> Absolutely *fantastic* on brie or
> camembert.......

> 1 tablespoon olive oil
> 4 red onions, halved and thinly
> sliced
> 1/2 cup caster sugar
> 1/2 cup red wine vinegar

Thanks for this. I remember my mother making peach, plum and pear
chutney. It was a LONG process
as she got the mix to achieve just the right set or gel. I thought it
was very good but just a bit sweet for my taste.
Great with lamb, pork and poultry.

In her later years - when she wanted to make a batch to last her a year
(12 to 15 quarts including some for give away). I'd buy the fruit,
glazed ginger,
white onions, peppers, etc., peel the fruit if peaches (we didn't peel
plums or pears), chop the onions.

I like these abbreviated versions of chutney.