Shallot and Peach Chutney

Course : Chutney
Serves: 3
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3 cups peaches - or papaya or mango
3 ounces 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 tablespoon ginger - fresh -- minced
2 cloves garlic - 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). Recipe from the shallot package from "Frieda of California".

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