Asian Plum Onion Chutney Recipe

Ingredients for Asian Plum Onion Chutney

• Yellow Onions
• Red Onions
• Plums
• Golden Raisin
• Candied Ginger
• Brown Sugar
• Granulated Sugar
• Cider Vinegar
• Hoisin Sauce
• Mustard Seeds
• Salt

How to Make Asian Plum Onion Chutney

1. Finely chop 1 large red onion (about 1 cup chopped).
2. In a large saucepan, combine 500g plum jam, 1/2 cup white sugar, 1/2 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons grated fresh ginger, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon red pepper flakes (optional), and the chopped red onion.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
5. Uncover and continue to simmer for another 20 minutes, or until the chutney has thickened to a glossy consistency, stirring frequently to prevent sticking.
6. Remove from heat and let cool slightly.
7. Pour the hot chutney into sterilized jars, leaving 1/2 inch headspace. Seal tightly.
8. Refrigerate for up to 2 weeks or process in a boiling water bath according to USDA canning guidelines for longer shelf life. Makes approximately 5-5.5 pints.