Cinnamon-Plum Chutney

Name: Cinnamon-Plum Chutney
Yield: Makes about seven 1/2-pint jars Servings
Ingredients: 2 tablespoons yellow mustard seeds (3/4 to 1 ounce); 3 3/4 pounds firm but ripe plums, halved, pitted, cut into 1/4-inch-thick slices; 2 cups (packed) golden brown sugar (13 to 14 ounces); 2 cups distilled white vinegar; 1/2 small white onion, halved, cut into 1/4-inch-thick slices (about 1/2 cup); 5 cinnamon sticks, broken into 1- to 1 1/2-inch pieces; 1 tablespoon coarse kosher salt

September 1, 2008

Recipe notes