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.
- 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.
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.
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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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Fall 2002