Pear Chutney
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Coconut Shrimp with Pear Chutney
Yield
Makes 2 cups
Ingredients
| 1 | tablespoon vegetable oil |
| 1 | jalapeño pepper, seeded and minced* |
| 1-1/2 | teaspoons grated fresh ginger |
| 1 | small shallot, minced |
| 1 | medium unpeeled ripe pear, cored and diced into 1/2-inch pieces |
| 1 | tablespoon cider vinegar |
| 1 | teaspoon brown sugar |
| 1/8 | teaspoon salt |
| 1 | tablespoon water |
| 1 | tablespoon chopped green onion |
Preparation
- Heat oil in medium saucepan. Add jalapeño, ginger and shallot. Cook over low heat 5 minutes or until shallot is tender. Add pear, vinegar, brown sugar and salt. Stir in 1 tablespoon water.
- Cover; cook over low heat 15 minutes or until pear is tender. Add 1 tablespoon water if mixture becomes dry. Stir in green onion; cook 1 minute to soften.
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