Lingonberry chutney


200 g / 7 oz fresh or frozen lingonberries
1 onion, chopped
1 dl / ½ cup sugar
2 dl / 2 cups water
1 tbsp. red wine vinegar
½ tsp. salt
Chilli or approximately ¼ tsp. chilli paste

Simmer the lingonberries, onion, sugar, water, red wine vinegar and salt in a saucepot for about 30 minutes. Blend with a stick blender. Spice up the mixture with chilli or chilli paste to taste. Let cool and divide among clean jars. Twist the lids on the jars and store in the refrigerator. Serve as a condiment with meat dishes.