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Apple Jalapeño Chutney Recipe

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Delicious, full-flavored accompaniment for pork or chicken.
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Servings: Makes approximately 2 1/2 cups
Ingredients
  • 1 tablespoon olive oil or canola oil
  • 1 large onion, chopped (2 cups)
  • 1 bay leaf
  • 2 large apples; Granny Smith, McIntosh, peeled and diced
  • 1/3 cup packed brown sugar
  • 1/3 cup hot jalapeño jelly
  • 1/3 cup apple juice or orange juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated orange peel
  • 5 rings of jalapeño - chopped
Container: large, non-reactive skillet
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
  • 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 - approximately 10 minutes.
  • Stir in apples, cook 3-5 minutes. Stir often while cooking.
  • Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños.
  • Bring mixture to a low boil, then simmer on medium low heat.
  • Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes.
  • Remove from heat.
  • Let cool in bowl.
  • Serve at room temperature or chilled.
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