Shallot And Peach Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Relishes | 3 | Servings | |
INGREDIENTS
| 3 | c | Peaches – or papaya or mango |
| 3 | oz | Shallots – peeled and thinly |
| sliced | ||
| 1 1/2 | c | Cider vinegar |
| 1/4 | c | Lemon juice |
| 1 | c | Brown sugar – packed |
| 1/2 | c | Raisins – golden |
| 1 | T | Ginger – fresh, minced |
| 2 | Clove galirc – minced | |
| 1/2 | t | Salt |
| 1/2 | t | Cinnamon – ground |
INSTRUCTIONS
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". From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 404
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 420.9mg
Potassium: 490.9mg
Carbohydrates: 99.1g
Fiber: 1.3g
Sugar: 86.5g
Protein: 1.7g