Killer Onion Chutney


6 cups chopped vidalia onions or bermuda onions
1/2 cup freshly squeezed lemon juice
2 teaspoons whole cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon hot pepper sauce (like Tabasco)
1/4 teaspoon red pepper flakes (you can use more if you wish)
2 teaspoons cayenne pepper
1/4 cup light brown sugar
1 teaspoon salt

Combine all ingredients in a large, heavy saucepan.
Over medium heat, bring to a boil-- stirring often.
Once it comes to a full boil, remove from heat and pack into hot, sterilized
one-cup canning jars.
Seal with prepared lids (If you wish to process this, do so in a boiling
water bath for 10 minutes).