To make chutney, combine the first nine ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly. Keep warm until serving time. Preheat grill. Lightly brush one side of each cutlet with oil and sprinkle with pepper. Place oiled side of cutlet down on grill. Grill for about 2 minutes on one side. Brush cutlets with oil and sprinkle with pepper. Turn cutlets over and cook about 2 minutes, or until internal temp registers 170-180° F on a meat thermometer. Serve with the cranberry chutney. Makes 4 servings.