Sweetened with orange juice and brown sugar, this apple chutney gets its heat from hot jalapeno jelly. Try it alongside grilled chicken or pork.
About 2 1/2 cups
Active Time: 20 minutes |
Total Time: 1 1/2 hours (including cooling)
1 tablespoon extra-virgin olive oil, or canola oil
1 large onion, chopped (2 cups)
1 bay leaf
2 large apples, preferably Granny Smith or Northern Spy, peeled and diced (3 cups)
1/3 cup packed light brown sugar
1/3 cup hot jalapeno jelly, (see Ingredient note)
1/3 cup orange juice
1/4 cup cider vinegar
2 tablespoons lemon juice
Heat oil in a large nonreactive skillet over medium heat. Add onion and bay leaf; reduce heat to medium-low. Cook, stirring often, until softened and translucent, 9 to 10 minutes. Stir in apples and cook for 3 minutes, stirring often. Add brown sugar, jelly, orange juice, vinegar and lemon juice. Bring the mixture to a low boil, then simmer over medium-low heat, stirring, just until the apples are tender and liquid is reduced by one-third, 2 to 3 minutes. Remove from heat and transfer to a bowl. Let cool. Serve at room temperature or chilled.
Per 1/4-cup serving :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
19 g Carbohydrates;
0 g Protein;
1 g Fiber;
4 mg Sodium;
82 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Ingredient Note: You can find jalapeno jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.