Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Asian Plum-Onion Chutney
Food Management Staff
January 1, 2006
1 Min Read
FM Staff
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
About the Author
You May Also Like
