Mague's Chipotle De Huasteca (chipotle Chutney)

• 100 g whole chipotle chiles, dried
• 1 kg onion, thinly sliced
• 2 tablespoons olive oil
• 1 cup raw sugar (Turbinado or raw cane sugar)
• salt & pepper
• 14 cup fresh marjoram or 2 tablespoons dried marjoram
• 12 cup fresh thyme
• 10 whole cloves
• 12 cup jicama, small slices (optional)
• 14 liter cider vinegar

1. Soak the Chipotles in very hot water until soft, then wash them well with hot water.
2. Remove most of the seeds (depending on how hot you like it).
3. Slice the Chipotles fairly fine, cover with clean water, bring to a boil uncovered, allow them to simmer for apprx 4 hours or until the are very soft.
4. If they begin to get dry add a bit more water.
5. When cooked drain.
6. In a separate pot add remaining ingredients (except onions) to the vinegar, bring to a boil, simmer apprx 10 minutes.
7. Fry the onions in the oil until quite soft (10 minutes), add to the cooked Chipoltles.
8. Stir in the vinegar & spices, boil for a further 20 minutes.
9. liquid.

chipotle chiles, onion, olive oil, sugar, salt, fresh marjoram, thyme, cloves, jicama, vinegar

Taken from www.food.com/recipe/magues-chipotle-de-huasteca-chipotle-chutney-117377 (may not work)