3 cup peaches - or papaya or mango
3 oz 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 tbsp ginger - fresh, minced
2 clove galirc - minced
1/2 tsp salt
1/2 tsp cinnamon - ground
A Recipe for
Shallot & Peach Chutney
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This Recipe for Shallot & Peach Chutney is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Shallot & Peach Chutney from the recipe cookbook of Recipes-to-go (Barbecue)
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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".
Serves: 3
Shallot & Peach Chutney Recipe brought to you by Recipes To-Go