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Heat oil in a large skillet. Add bacon and cook for 3 minutes. Add onion and jalapeño. Cook and stir for about 5 minutes or until bacon is crisp and onion is softened.
Snip any large pieces of chutney. Stir chutney, vinegar, mustard, coffee, salt and pepper into bacon mixture. Bring to a boil; reduce heat. Simmer, uncovered, for about 10 minutes or until slightly thickened.