Apple-Jalapeno Chutney

Name: Apple-Jalapeno Chutney
Total time: 1 min
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); ⅓ cup packed light brown sugar; 1/3 cup hot jalapeno jelly, (see Ingredient note); ⅓ cup orange juice; ¼ cup cider vinegar; 2 tablespoons lemon juice

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Total: 1 hours, 30 minutes

Author : Ken Haedrich

Ingredients

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1 tablespoon extra-virgin olive oil, or canola oil1 large onion, chopped (2 cups)1 bay leaf2 large apples, preferably Granny Smith or Northern Spy, peeled and diced (3 cups)⅓ cup packed light brown sugar1/3 cup hot jalapeno jelly, (see Ingredient note)⅓ cup orange juice¼ cup cider vinegar2 tablespoons lemon juice

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Instructions

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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.