Categories: relish-salsa- chutney

Ingredients

• 4 cups coarsely chopped onions
• 3 medium plums or pluots (12 oz.) coarsely chopped (2 cups)
• 2 large garlic cloves, coarsely chopped
• 1 1/2 Tbsp. canola oil
• 1/2 cup water
• 1/4 cup sugar
• 1/4 tsp. ground cumin
• 1/4 tsp. ground mustard
• 1/8 to 1/4 tsp. crushed red pepper

Directions

1. Heat oven to 4235 degrees. Toss onions, plums, garlic and oil in a large bowl to coat. Spread in single layer on large rimmed baking sheet.
2. Bake 35 to 40 minutes or until tender and browned, stirring occasionally.
3. Meanwhile, combine all remaining ingredients in medium saucepan. Bring to a boil over medium-high heat; boil 1 minute or until sugar is dissolved, stirring occasionally. Stir in roasted onion mixture. Bring to a boil; boil 30 to 60 seconds, or until slightly thickened. Cool to room temperature.
4. Store in refrigerator for up to one week, bring to room temperature before serving.

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