This chutney can be adjusted with sugar and vinegar, depending on what sort of game or fowl (grouse in this case) it is served with. It should tend to be more acidic with game and sweeter with cheese.
Caramelise the sugar in a pot. Slice the onion finely and add the other spices. Sprinkle a little salt on so that a little moisture is released and the caramel doesn’t burn or stick. Add the vinegar, pepper and cloudberries once the onions are soft.
Boil the chutney for 6-7 minutes until it becomes a thick compote and remove it from the heat.