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Shallot & papaya chutney
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| Artist: |
_ |
| Categories: |
Fruits, Sauces & Dressings, Vegetables |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Fresh peeled papaya, mango | | | Or peaches, chopped | | 3
| oz | Bag Frieda's 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 Frieda's Fresh Ginger | | 2
| | Cloves garlic, minced | | 1/2
| tsp | Salt | | 1/2
| tsp | Ground cinnamon |
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Procedures:
| 1 | In a large saucepan, combine the papaya, shallots, cider vinegar, and lemon juice. | | 2 | Bring to boiling; reduce heat. | | 3 | Simmer, stirring occasionally, for 5 minutes. | | 4 | Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. | | 5 | Cool; spoon into refrigerator or freezer containers. | | 6 | Cover and chill. | | 7 | Serve chilled or at room temperature with roasts, barbecued meats, on burgers, or with fish. | | 8 | Makes 3-?cups (allow about 2 tablespoons per serving). |
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