3 cup papaya, mango or peaches, peeled a, nd chopped
3 oz 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 tbsp minced fresh ginger
2 minced cloves garlic
1/2 tsp salt
1/2 tsp ground cinnamon
A Recipe for
Shallot & Papaya Chutney
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This is a recipe for Shallot & Papaya Chutney from the recipe cookbook of Recipes-to-go (Barbecue)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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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. Typed by Syd Bigger.
Serves: 1
Shallot & Papaya Chutney Recipe brought to you by Recipes To-Go