Onion and bacon chutney

500g / 1lb 2oz onions
1 thick rasher smoked bacon
1 tsp coriander seed
1 tsp black peppercorns
2 cloves
200ml white wine
200ml wine vinegar
100g / 4oz soft brown sugar
sprig of thyme
1 bay leaf

1. Peel and chop the onions finely. Chop the rashers finely. Put peppercorns, coriander and cloves in a small square of muslin and tie up firmly.
2. Place all ingredients in a heavy-based saucepan. Bring to a simmer, then cook uncovered for at least 2 hours, until all the flavours have softened and melded together. It`s best to use a heat diffuser towards the end as chutneys tend to stick. Refrigerate overnight (at least), or preferably for several days, before serving. Reheat gently and serve warm.