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

Source: EatingWell Magazine, Fall 2002


Recipe Summary test

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

1/4 cup
92 calories; protein 0.3g; carbohydrates 20.6g; dietary fiber 1g; sugars 16.7g; fat 1.4g; saturated fat 0.2g; vitamin a iu 20.7IU; vitamin c 8.1mg; folate 6.2mcg; calcium 7.3mg; iron 0.2mg; magnesium 4.8mg; potassium 85.8mg; sodium 4.7mg.

1/2 fruit, 1 other carbohydrate