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
- 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.
Recipe provided by the National Onion Association