Sweetened with orange juice and brown sugar, this apple chutney gets its heat from hot jalapeno jelly. Try it alongside grilled chicken or pork.

Ken Haedrich
Source: EatingWell Magazine, Fall 2002


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

92 calories; protein 0.3g 1% DV; carbohydrates 20.6g 7% DV; exchange other carbs 1.5; dietary fiber 1g 4% DV; sugars 16.7g; fat 1.4g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 20.7IU; vitamin c 8.1mg 13% DV; folate 6.2mcg 2% DV; calcium 7.3mg 1% DV; iron 0.2mg 1% DV; magnesium 4.8mg 2% DV; potassium 85.8mg 2% DV; sodium 4.7mg; thiaminmg 2% DV.

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Rating: 4 stars
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 Read More