For the onion chutney, first peel and finely chop the onions. Also chop the chili finely. Cut the pickled gherkins into small cubes.
Heat oil and fry onions and chili in it. Deglaze with vinegar and stir in the sugar. Simmer until the onions are soft and almost no liquid is visible. Stir in the pickles and season with salt and pepper.
Let the onion chutney cool down.
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