Apple-Jalapeño Chutney

  • Active Time 20m
  • Total Time 1h 30m

about 2 1/2 cups

Make Ahead Tip: Cover and refrigerate for up to 1 month.


  • 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 jalapeño jelly (see Ingredient note)
  • 1/3 cup orange juice
  • 1/4 cup cider vinegar
  • 2 tablespoons lemon juice
  • Tip: You can find jalapeño jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.


Heat the oil in a large nonreactive skillet over medium heat. Add the onion and bay leaf; reduce the heat to medium-low. Cook, stirring often, until softened and translucent, 9 to 10 minutes. Stir in the apples and cook for 3 minutes, stirring often. Add the 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 the heat and transfer to a bowl. Let cool. Serve at room temperature or chilled.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9086

nutrition information per serving

97 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 4mg sodium; 19g carbohydrates; 1g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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