Apple-Jalapeno Chutney

http://www.eatingwell.com/recipes/apple_jalapeno_chutney.html

From EatingWell:  Fall 2002

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)

Ingredients

• 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

Preparation

1. 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.

Nutrition

Per 1/4-cup serving : 97 Calories; 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.