Ingredients for Asian Plum Onion Chutney
- Yellow Onions
- 1 large red onion
- 500 g plum jam
- Golden Raisin
- Candied Ginger
- Brown Sugar
- ½ cup white sugar
- Cider Vinegar
- Hoisin Sauce
- Mustard Seeds
- Salt
- ½ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons fresh ginger, grated
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes (optional)
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How to Make Asian Plum Onion Chutney
- Finely chop 1 large red onion (about 1 cup chopped).
- 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.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Uncover and continue to simmer for another 20 minutes, or until the chutney has thickened to a glossy consistency, stirring frequently to prevent sticking.
- Remove from heat and let cool slightly.
- Pour the hot chutney into sterilized jars, leaving 1/2 inch headspace. Seal tightly.
- 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.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
619g
Fat
1g
Carbs
59g
