Asian Plum-Onion Chutney

YIELD: approximately 51/2 pints

3 cups yellow onion, chopped (2-3 medium onions)
3 cups red onion, chopped (2-3 medium onions)
8 cups fresh plums, cut into 1/2"cubes (3-3 1/2 pounds)
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 oz.)
1 Tbsp. mustard seed
2 tsps. salt

  1. Combine all ingredients in large kettle. Cover and bring to boil. Uncover and boil gently 30 minutes or until thickened and glossy, stirring occasionally.
  2. Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.

Recipe provided by the National Onion Association