Shallot & Papaya Chutney Recipe

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Shallot & Papaya Chutney Ingredients

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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Shallot & Papaya Chutney

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Shallot & Papaya Chutney 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. Typed by Syd Bigger.

Serves: 1

Shallot & Papaya Chutney Recipe brought to you by Recipes To-Go

Shallot & Papaya Chutney Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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