Shallot and Papaya Chutney

Course : Chutney
Serves: 4 - 6
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3 Cup Papaya, Mango Or Peaches - Peeled And Chopped
3 ounces 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 tablespoons Minced Fresh Ginger
2 Cloves Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon

Preparation / Directions:

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.

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