Onion Lemon Chutney

6 large Vidalia onions*
2 lemons
1/3 cup (80 ml) currants or raisins
1+1/2 cups (375 ml) granulated sugar
1 cup white wine vinegar
3 Tbsp (45 ml) finely grated fresh ginger root
1/4 tsp (1 ml) ground allspice

* If Vidalia onions are not available in your area, then any sweet
onion such as Walla Walla or Bermuda will do.

Peel and cut onions in half lengthwise and slice thinly. Cook the
onions in a saucepan over medium heat, stirring occasionally, until
the onions are limp, about 10 minutes. Cut the lemons in half
lengthwise and remove the seeds. Cut into thin slices and add them to
the pot along with the remaining ingredients. Simmer uncovered,
stirring often as it thickens. Cook until most of the liquid has
evaporated, approximately 1 hour. Store in an airtight container in
the refrigerator for up to one week, or freeze for up to three months.

Makes about 4 cups (1 L).

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/