Shallot And Papaya Chutney

Course : Chutney
Serves: 1
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3 cups papaya -- mango or peaches, peeled and chopped
3 ounces shallots -- peeled and thinly sliced
1 1/2 cups cider vinegar
1/4 cup lemon juice
1 cup packed brown sugar
1/2 cup golden raisins
1 tablespoon minced fresh ginger
2 cloves garlic minced
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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