Servings: 3 1/4 cups

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Shallot and Papaya Chutney


3 cups chopped fresh peeled papaya, mango, or peaches
1 3-ounce bag Frieda’s Shallots, peeled and thinly sliced
1 1/2 cups cider vinegar
1/4 cup lemon juice
1 cup packed brown sugar
1/2 cup golden raisins
1 tablespoon minced Frieda’s Fresh Ginger
2 cloves garlic, minced
1/2 teaspoon  salt
1/2 teaspoon ground cinnamon


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 burgers, or with fish.