Apple-Jalapeno Chutney

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

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.

You can find jalapeno jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.

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