This recipe is part of the recipe for Coconut Shrimp with Pear Chutney

Makes 2 cups

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

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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