Asian Plum-Onion Chutney

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Asian Plum-Onion Chutney

Yield: 5-1/2 pints

 

3 Cups Chopped yellow onion (2 to 3 medium onions)

3 Cups Chopped red onion (2 to 3 medium onions)

8 Cups (3-3/12 lbs.) Fresh plums - 1/2-inch cubes

1 Cup Golden raisins

1/2 Cup Candied ginger, chopped

1-1/2 Cups Brown sugar, packed

1-1/2 Cups Granulated sugar

1-1/2 Cups Cider vinegar

3/4 Cup Hoisin sauce (7 ounces)

1 Tbsp. Mustard seed

2 tsp. Salt

 

Combine all ingredients in large kettle. Cover and bring to boil. Uncover

and boil gently 30 minutes or until thickened and glossy, stirring

occasionally.

 

Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or

can using USDA canning guidelines for longer storage.