Recipe: Shallot Peach Chutney

Title: Shallot & Peach Chutney
Categories: Relishes
Yield: 3 servings

3 c Peaches - or papaya or mango 1/2 c Raisins - golden
3 oz Shallots - peeled and thinly 1 tb Ginger - fresh, minced
-sliced 2 Clove galirc - minced
1 1/2 c Cider vinegar 1/2 ts Salt
1/4 c Lemon juice 1/2 ts Cinnamon - ground
1 c Brown sugar - packed

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".