Pear Chutney the Editors of Publications International, Ltd.
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||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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