Pickled Onion Chutney

I cannot remember the first time I made these or where I got the recipe from. I just now that this has turned into one of my most favorite home-made chutneys for several reasons; it is quick, simple, cheap, but foremost, crispy and deliciously sweet, sour and spicy. A great way of utilizing excessive amount of onion before it starts growing....

PICKLED ONION CHUTNEY:

Prep time: 25 minutes
Makes: 1 jar

• 6 cups onions, sliced
• 2 tsp cumin seeds
  
• 2 tbsp oil
  
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp mustard seeds
• ½ cup lemon juice
• 5 dried chilies, crushed
  
• ¼ cup sugar

Heat oil in a frying pan, add the cumin and the mustard seeds, as well as crushed chilies and let spluter. Add the onions and brown them properly. Then add other ingredients, bring to boil, boil for one minute and then turn the heat off.
Pour the mixture in a glass bottle and cover tightly (to clean the lids, boil them for one minute).
Turn the bottles upside down for a minute and to sterilize the mixture. Cover with a blanket and let cool down naturally.
Store in dark, dry place. Once the the jar is opened, store in the fridge.

Serve with fried rice, curries or anywhere where you would normally serve pickles.

This recipe was also the first one to pop into my mind when reading about 2nd Onion Day declared and hosted by Kochtopf, therefore it would be a sin not to send it over to her.