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Asian Plum-Onion Chutney

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“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 :)”
1hr 10mins
6 cups

Ingredients Nutrition


  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.

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