Chutney recipes

Shallot and Peach Chutney

Course : Chutney
Serves: 3

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Ingredients:

3 Cup Peaches - or papaya or mango

3 ounces 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 tablespoons Ginger - fresh, minced

2 Clove galirc - minced

1/2 teaspoon Salt

1/2 teaspoon Cinnamon - ground

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

Shallot and Peach Chutney

Ingredients:

Preparation / Directions:

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