Shallot And Papaya Chutney
condiment, indian, pickles
3 cup papaya, mango or peaches, peeled a; nd chopped
3 oz shallots, peeled and thinly sliced
1 1/2 cup cider vinegar
1/4 cup lemon juice
1 cup packed brown sugar
1/2 cup golden raisins
1 tablespoon minced fresh ginger
2 minced cloves garlic
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
In a large saucepan, combine the papaya, shallots, cider 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 hamburgers, or with fish. Makes 3-1/4 cups. Typed by Syd Bigger.
Yield: 1 servings