Asian Plum-Onion Chutney

• 3 cups yellow onions, chopped (2 to 3 medium onions)
• 3 cups red onions, chopped (2 to 3 medium onions)
• 8 cups fresh plums, 1/2-inch cubes (3 to 3-1/2 pounds)
• 1 cup golden raisin
• 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 seeds
• 2 teaspoons salt

1. Combine all ingredients in large kettle.
2. Cover and bring to boil.
3. Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
4. As it thickens, watch that it doesnt stick.
5. Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
6. Makes about 5-1/2 pints.

yellow onions, red onions, fresh plums, golden raisin, candied ginger, brown sugar, sugar, cider vinegar, hoisin sauce, mustard seeds, salt

Taken from www.food.com/recipe/asian-plum-onion-chutney-143714 (may not work)