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
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 non-reactive 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.
HOLIDAY COOK BOOK
November 1, 2012
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.
1/2 fruit, 1 other carbohydrate