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Apple-Jalapeno Chutney

Fall 2002

Your rating: None Average: 3.8 (6 votes)

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


Apple-Jalapeno Chutney Recipe

Makes: About 2 1/2 cups

Active Time:

Total Time:

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.

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.

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.

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 other carbohydrate


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Recipe Categories

Meal/Course
Dinner

Season
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
Fall 2002

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