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Jalapeño Apple Chutney


  • Makes 3 cups

  • 1 tablespoon olive oil
  • 4 medium Honey crisp apples, peeled, cored and cut into 1 inch squares
  • 2 tablespoons pickled jarred jalapeno, minced
  • 1 small white onion, medium diced
  • 2/3 cup Hot pepper jelly
  • ½ cup apple cider
  • ½ cup brown sugar, packed
  • ¼ cup champagne vinegar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon all spice
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • Salt and pepper to taste


  1. 1. Heat a medium size saucepan on medium high heat. Cover the bottom of the pan with a thin coating of olive oil. Add the chopped onions and cook for about 3 minutes until transparent. Season onions with salt and pepper. Add the cut apples and jalapeno’s to the cooked onions and cook about 3 minutes. Set aside.
  2. 2. Add the rest of the ingredients to the Torrent blender pitcher. Blend on the Soups/Sauces setting for about 45 seconds.
  3. 3. Add the cooked apple and jalepeno mixture to the blender pitcher. Blend on the Pulse (P) setting 3 times for 2 seconds.
  4. 4. Pour the mixture back into the pan. Place the pan with the chutney back on the cooktop and bring to a boil.
  5. 5. Immediately when chutney boils, turn heat down and simmer for about 20 minutes. Let cool to room temperature. Chutney should thicken as it cools.
  6. 6. Serve at room temperature with pork, chicken or turkey.
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