Re: Onion Lemon Chutney

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Posted by Lyn Murray on November 13, 2000 at 22:32:12:

In Reply to: Onion Lemon Chutney posted by Karen on September 22, 2000 at 20:44:52:

: Onion Lemon Chutney

: 6 large Vidalia Sweet Onions
: 2 medium size lemons
: 3/4 cup currants
: 1 1/2 cups sugar
: 1 cup white wine vinegar
: 3 tablespoons finely chopped fresh ginger
: 1/4 teaspoon ground pepper

: Cut onions in half length wise and slice thinly. In a 5 to 6 quart pan, cover and
: cook onions in their own juices over medium heat, stirring occasionally until
: onions are limp, about 10 to 15 minutes. Cut lemons in half lengthwise, then
: slice thinly. Remove all seeds. Add lemons, curants, sugar, vinegar, ginger
: and allspice to onions. Simmer uncovered stirring often as it thickens. Cook
: until most of liquid has evaporated, approximately 1 hour. Seal in jars and
: process, or cool, cover and chill up to 1 month.

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: : Onion Lemon Chutney : : 6 large Vidalia Sweet Onions : : 2 medium size lemons : : 3/4 cup currants : : 1 1/2 cups sugar : : 1 cup white wine vinegar : : 3 tablespoons finely chopped fresh ginger : : 1/4 teaspoon ground pepper : : Cut onions in half length wise and slice thinly. In a 5 to 6 quart pan, cover and : : cook onions in their own juices over medium heat, stirring occasionally until : : onions are limp, about 10 to 15 minutes. Cut lemons in half lengthwise, then : : slice thinly. Remove all seeds. Add lemons, curants, sugar, vinegar, ginger : : and allspice to onions. Simmer uncovered stirring often as it thickens. Cook : : until most of liquid has evaporated, approximately 1 hour. Seal in jars and : : process, or cool, cover and chill up to 1 month. : : : :

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