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Apple-Jalapeno Chutney

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  about 2 1/2 cups


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

Tip: You can find jalapeno jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.
Apple-Jalapeno Chutney Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 2 1/2 cups
Calories: 97
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 19g
Sodium: 4mg
% Cal. from Fat: 9%
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