Shallot and Peach Chutney

Course : Chutney
Serves: 3
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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).

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