Shallot and peach chutney

Yield: 3 Servings

Measure Ingredient
3 cups Peaches - or papaya or mango
3 ounces Shallots - peeled and thinly sliced
1½ cup Cider vinegar
¼ cup Lemon juice
1 cup Brown sugar - packed
½ cup Raisins - golden
1 tablespoon Ginger - fresh, minced
2 Clove galirc - minced
½ teaspoon Salt
½ teaspoon Cinnamon - ground

In a large saucepan, combine the peaches (or papaya or mango), shallots, 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 burgers, or with fish.

Makes 3-¼ cups (allow about 2 tablespoons per serving).

Recipe from the shallot package from "Frieda of California".

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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