Try this Shallot and Papaya Chutney recipe, or contribute your own.
Suggest a better descriptionDate: Fri, 24 May 96 07:09:26 PDT From: eboyd@shentel.net 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. Makes 3-1/4 cups (allow about 2 tablespoons per serving). Source: Friedas Shallots bag Posted to MealMaster Recipes List, Digest #144
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Serving Size: 1 Cup (255g) | ||
Recipe Makes: 3 Cups | ||
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Calories: 656 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.3mg | 2 % | |
Potassium 479.5mg | 13 % | |
Total Carbohydrate 168.8g | 50 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 167.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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