Fifteen Kilograms of Imperfect Lemons

This is adapted from a Cornersmith recipe.

Cut tops of 1kg chilli (and save tops for chilli vinegar) and put in food processor with 5 onions. Process until smooth. Heat 150ml olive oil in a large fry pan, then add chillies and onions and cook for about 10 minutes stirring continuously. Add 1 teaspoon ground cumin and 1 teaspoon ground coriander and then 500ml white wine vinegar. Cook for 10 minutes then add 750g brown sugar. Cook for 30 minutes on medium heat, then cool and jar. It will last about a year but if you heat seal, it will last about 2 years.