Shallot and Peach Chutney

Recipe Ingredients

3 cups	711ml	Peaches - or papaya or mango
3 oz	85g	Shallots - peeled and thinly - sliced
1 1/2 cups	355ml	Cider vinegar
1/4 cup	59ml	Lemon juice
1 cup	160g / 5.6oz	Brown sugar - packed
1/2 cup	80g / 2.8oz	Raisins - golden
1 tablespoon	15ml	Ginger - fresh - minced
2		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon - ground

Recipe Instructions

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 3-1/4 cups (allow about 2 tablespoons per serving).

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

Source:
Linda Ferrarri

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