Onion Chutney

Peel and quarter the onions. Place in a saucepan with white wine vinegar and bring to the boil at a low temperature. Clean the chili peppers, remove the seeds and cut into strips. Peel the ginger and chop it finely. Put the sugar, chilies, ginger, honey and salt in a saucepan. Add 2 liters of water and cook at low temperature for 2 1/2 to 3 hours until the chutney begins to caramelize.

Pour into a prepared jar, seal, cool and keep in the refrigerator. It will keep unopened for 6 weeks.

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