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Mint and Shallot Chutney

This is a great accompaniment for roast lamb.


  • 6-8 shallots

  • 75g sugar

  • clove garlic

  • salt and pepper

  • 125ml balsamic

  • large bunch of mint


  • 1.

    Chop the shallots and fry till soft. Add sugar, cook till it’s dissolved. Add vinegar and bring to boil. Reduce heat and cook 25 mins until ‘jammy’. Season well and fold in mint.

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