Shallot and papaya chutney

Yield: 1 servings

Measure 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 \N Minced Cloves Garlic
½ teaspoon Salt
½ teaspoon Ground Cinnamon

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.

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