Apple-Jalapeno Chutney

Apple-Jalapeno Chutney

1 Review
From: EatingWell Magazine, 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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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)
  • ⅓ cup packed light brown sugar
  • ⅓ cup hot jalapeno jelly, (see Ingredient note)
  • ⅓ cup orange juice
  • ¼ cup cider vinegar
  • 2 tablespoons lemon juice


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  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.
  • Make Ahead Tip: Cover and refrigerate for up to 1 month.
  • Ingredient Note: You can find jalapeño jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 92 calories; 1 g fat(0 g sat); 1 g fiber; 21 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 17 g sugars; 21 IU vitamin A; 8 mg vitamin C; 7 mg calcium; 0 mg iron; 5 mg sodium; 86 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 1 other carbohydrate

Reviews 1

June 03, 2012
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By: EatingWell User
Make sure it's not too sweet! Make sure you taste the pepper jelly before you add the brown sugar. If you're using a sweeter apple and a sweet pepper jelly then the brown sugar is overkill. If you think it's too sweet once it's cooking you can dilute it with extra lemon juice or white distiller vinegar. Overall it was good and I would make it again but being more careful about the sweetness. Pros: Easy, fresh, great sauce with meat or as a dip Cons: Too sweat, not spicy enough
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