Peel the onions and cut them into fine rings. Mix them together with the juice of one lemon and a little salt and cook for half an hour. Rinse the chili peppers, dry them, cut them in half lengthwise, remove the seeds and finely dice them. Drain the onion rings in a sieve.
Heat the oil in a saucepan. Add the chili peppers and onion rings and sauté them in the hot oil for about 20 minutes, stirring several times. Pour the wine gradually and season everything together with pepper.
Mix in the mango chutney. Repeatedly season the sauce with salt and freshly ground pepper, remove from the heat and serve either lukewarm or well chilled.
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