Name: Apple-jalapeno Chutney Recipe
Total time: 90 min
Yield: 10
Cuisine: South Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Sweetened with orange juice and brown sugar, this apple chutney gets its heat from hot jalapeno jelly. Try it alongside grilled chicken or pork. 

How to make Apple-jalapeno Chutney Recipe

Ken Haedrich

Crawler

South Indian

<p>Sweetened with orange juice and brown sugar, this apple chutney gets its heat from hot jalapeno jelly. Try it alongside grilled chicken or pork. </p>

Vegetarian

Extra virgin olive oil,  or canola oil

Large onion chopped

Bay leaf

Large apples,  preferably granny smith or northern spy,  peeled and diced

Packed light brown sugar

Hot jalapeno jelly

Orange juice

Cider vinegar

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.

step 1

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