Cinnamon-Plum Chutney
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2 tablespoons yellow mustard seeds
3 3/4 pounds ripe plums, halved, pitted, cut into 1/4 inch slices
2 cups dark brown sugar
2 cups distilled white vinegar
1/2 small white onion, halved, cut into 1/4 inch thick slices
5 cinnamon sticks, broken into 1 inch pieces
1 tablespoon kosher salt

Stir mustard seeds in small dry skillet over medium-high heat until
seeds darken slightly and begin to pop, about 5 minutes. Transfer
seeds to heavy large saucepan. Add plums, brown sugar, vinegar,
onion, cinnamon sticks and salt. Stir over medium heat until sugar
dissolves. Increase heat to medium-high and bring to boil. Reduce
heat to medium-low and simmer until liquid is thick and syrupy with
mixture reduced to 7 cups, stirring frequently (about 55 minutes).

Ladle mixture in 7 clean half-pint glass canning jars, leaving 1/2
inch space at top of jars. Remove air bubbles. Wipe jar threads and
rims with clean, damp cloth. Cover with hot lids. Apply screw
bands. Process jars in pot of boiling water for 15 minutes. Cool
jars completely and store in cool, dark place for up to 1 year.