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 tb Ginger - fresh, minced

      2    Clove galirc - minced

    1/2 ts Salt

    1/2 ts Cinnamon - ground

  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".