ASIAN PLUM-ONION CHUTNEY
I found this on the web, it didnt have a name attached. I decided to put the recipe up as it was written, but I made a few changes. I used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time I might leave the white sugar out completely. I realy like the meld of flavours, and will make it often, tweaking as I go :)
Provided by mummamills
Categories Fruit
Time 1h10m
Yield 6 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in large kettle.
- Cover and bring to boil.
- Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
- As it thickens, watch that it doesnt stick.
- Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
- Makes about 5-1/2 pints.
Nutrition Facts : Calories 733.9, Fat 2.5, SaturatedFat 0.3, Cholesterol 1, Sodium 1324.2, Carbohydrate 179.3, Fiber 7.5, Sugar 154.9, Protein 5.4
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