Skin the onions, put into a saucepan with the sultanas, sugar, bay leaf, oil, tomato paste, green peppercorns, a hint of Cayenne, salt and pepper. Moisten with water and vinegar. Bring to the boil, cover, turn down the heat and cook for about 3 hours. One hour before the end of the cooking, uncover to reduce the sauce. Put into jars, allow to cool before closing. This sauce keeps for 1 to 2 months in the refrigerator if the jar is hermetically closed.
@
For 2 jars of 1 lb each:
2 1/4 lbs small onions
1/2 lb sultanas
1 cup water
1 cup white alcohol vinegar
1/3 lb sugar
salt
pepper from the peppermill
Cayenne pepper
1/2 bay leaf
4 tbsp olive oil
6 tbsp tomato paste
2 tbsp green peppercorns
@
20
mn
@
240
mn
@
This chutney is served with game, poultry and curries.
