Makes about 5 1/2 pints.

3 cups yellow onion (2 to 3 medium onions), chopped
3 cups red onion (2 to 3 medium onions), chopped
8 cups fresh plums (3 to 3-1/2 pounds), 1/2-inch cubes
1 cup golden raisins
1/2 cup candied ginger, chopped
1-1/2 cups brown sugar, packed
1-1/2 cups granulate sugar
1-1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seed
2 teaspoons 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. 

Per 1 tablespoon serving: About 29 cal, 0 g pro, 7 g carb, 0 g fat, 3% cal from fat, 0 mg chol, 99 mg sod, 0 g fiber

Recipe provided by the National Onion Association

http://www.onions-usa.org/