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Vidalia onions are known to folks around the world as the sweetest onions available. Grown in a 20-county area in the southeastern portion of the state, these “no-tears” Georgia beauties are sought for their mind, sweet taste, due to their high sugar and water content, and the loamy, low-sulfur soil where they’re grown. In 1990, the Georgia General Assembly declared the Vidalia the state’s official vegetable. Fresh season for Vidalias runs roughly May through October, but these onions are available into late fall, thanks to controlled-atmosphere cold storage and frozen packaging.

Onion-Lemon Chutney 

  • 6 large Vidalia Onions

  • 2 medium lemons

  • cups currants

  • 1 cups sugar

  • 1 cup white-wine vinegar

  • 3 tablespoons finely chopped fresh ginger

  • tablespoon ground allspice

Cut onions in half lengthwise and slice thinly. In a 5- to 6-quart [an, cover and cook onions in their own juices over medium heat, stirring occasionally until onions and limp, about 10 to 15 minutes. Cut lemons in half lengthwise, then slice thinly. Remove all seeds. Add lemons, currants, sugar, vinegar, ginger and allspice to onions. Simmer uncovered, stirring often as it thickens. Cook until most of liquid has evaporated, approximately 1 hour. Seal in jars and process, or cool, cover and chill up to 1 month.

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