Shallot and peach chutney
3 Servings
Ingredients
| Quantity | 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 |
Directions
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