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Asian Plum-Onion Chutney

Food Management Staff

January 1, 2006

1 Min Read
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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

  1. Combine all ingredients in large kettle. Cover and bring to boil. Uncover and boil gently 30 minutes or until thickened and glossy, stirring occasionally.

  2. 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

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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