View cart background image
Free Shipping Over $49

Apple-Jalapeno Chutney

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
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
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%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.