Shallot and Peach Chutney

[Guest guest]

Shallot and Peach Chutney

 

3 cups peaches or papaya or mango

3 ozs. shallots, peeled and thinly sliced

1 1/2 cups cider vinegar

1/4 cup lemon juice

1 cup brown sugar, packed

1/2 cup raisins, golden

1 tbsp. ginger, fresh, minced

2 clove galirc, minced

1/2 tsp. salt

1/2 tsp. 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 1/4 cups.