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Asian Plum-Onion Chutney

Ingredients

3 cups chopped yellow onion (2 to 3 medium onions)

3 cups chopped red onion (2 to 3 medium onions)

8 cups fresh plums (3 to 3-1/2 pounds), 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 tablespoon mustard seed

2 teaspoons salt

Directions

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.

Makes about 5-1/2 pints.

Special notes

Recipe and image provided by the National Onion Association

Per serving: 28.6 cal, 0.21 g pro, 7.12 g carb, 0.10 g fat, 0.87 cal (2.88%) from fat, 0 mg chol, 98.9 mg sod, 33.12 IU VitA, 1.64 mg VitC, 6.88 mg cal, 0.28 mg iron

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