Asian Plum-Onion Chutney

Asian Plum-Onion Chutney National Onion Association
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Ingredients

3/4 cup chopped yellow onion (1 medium onion)
3/4 cup chopped red onion (1 medium onion)
2 cups fresh plums (about 1 pound), cut into 1/2-inch cubes
1/4 cup golden raisins
2 tbsp candied ginger, chopped
6 tbsp brown sugar, packed
6 tbsp granulated sugar
6 tbsp cider vinegar
3 tbsp hoisin sauce 
1 tsp tablespoon mustard seed
1/2 teaspoon 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. Serve in a charcuterie board, or with your favorite chips. To can: Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
Makes about 1.5 pints.
Asian Plum Onion Chutney on bread with cheese and sausage

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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