Shallot and papaya chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Papaya, Mango Or Peaches, Peeled And Chopped |
| 3 | ounces | Shallots, Peeled And Thinly Sliced |
| 1½ | cup | Cider Vinegar |
| ¼ | cup | Lemon Juice |
| 1 | cup | Packed Brown Sugar |
| ½ | cup | Golden Raisins |
| 1 | tablespoon | Minced Fresh Ginger |
| 2 | Minced Cloves Garlic | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground Cinnamon |
Directions
In a large saucepan, combine the papaya, shallots, cider vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts, barbecued meats, on hamburgers, or with fish. Makes 3-¼ cups. Typed by Syd Bigger.