Shallot & Peach Chutney
condiment, indian, pickles
3 cup peaches - or papaya or mango
3 oz shallots - peeled and thinly sliced
1 1/2 cup cider vinegar
1/4 cup lemon juice
1 cup brown sugar - packed
1/2 cup raisins - golden
1 tablespoon ginger - fresh, minced
2 clove galirc - minced
1/2 teaspoon salt
1/2 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 3-1/4 cups (allow about 2 tablespoons per serving).
Recipe from the shallot package from "Frieda of California".
Yield: 3 servings