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 :)

• Ready In: 1 hr 10 mins
• Yields: 6 cups

Ingredients

• 3  cups yellow onions, chopped (2 to 3 medium onions)
• 3  cups red onions, chopped (2 to 3 medium onions)
• 8  cups  fresh plums, 1/2-inch cubes (3 to 3-1/2 pounds)
• 1  cup golden raisin
• 1⁄2 cup candied ginger, chopped
• 1 1⁄2 cups brown sugar, packed
• 1 1⁄2 cups granulated sugar
• 1 1⁄2 cups cider vinegar
• 3⁄4 cup hoisin sauce (7 ounces)
• 1  tablespoon mustard seeds
• 2  teaspoons salt

Directions

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.