Indian Onion Chutney

This is a common chutney with only minor variations in recipes from what I've found. Good served as a side to Indian meals or just along with Indian breads. 

Ingredients (quite a number of servings of varying size):

2 large white or yellow onions, peeled and chopped
3 tablespoons freshly ground black pepper
1 heaping tablespoon ground cumin
1 teaspoon salt
1 can (6 ounces) tomato paste
juice of 3 limes
1 tablespoon sugar (more if you don't like tartness)
1/2 to 1 teaspoon cayenne pepper or other ground red pepper (per your heat level)
2 tablespoons chopped cilantro

Add the pepper, cumin, salt, tomato paste, lime juice, sugar and red pepper to a bowl and mix well. Add the chopped onion and cilantro and keep folding until the onion is coated with the mixture. Cover and refrigerate the chutney for at least a couple of hours before serving.

WORD HISTORY:
Crag-Certainly not an every day word in English, the history of "crag" is shaky in spots, but it is related, through Indo European, to "hard," a word from the Germanic roots of English. It goes back to Indo European "khert/khart," variant of "k(h)rat," which had the meaning "strong, firm, powerful," which produced some unknown form in its Old Celtic offspring, which then gave the Celtic languages a number of words quite similar in pronunciation and meaning: Welsh "craig," Breton "krag," Manx "creg," Irish "carraig," all with the meaning of "rock," the "basic" meaning of the word in English, but more especially, "a rock protruding from a cliff, often by the seashore." English borrowed the word from one or more of the sources noted above, although Welsh would be a good candidate, in the early 1200s, initially in reference to places. Several such "protruding rocks" brought English to develop "craggy," the adjectival form for "rough and rocky," which came to be used for inland areas, as well as those near the sea.