Almond Free Apple-Sage Chutney
Tangy, sweet, and fragrant with warm spice, this apple chutney is the kind of condiment that quietly steals the show on any cheese board, roasted meat platter, or holiday spread. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of water until everything collapses into a thick, jammy sauce that clings beautifully to a spoon. Ground ginger and Ceylon cinnamon add gentle warmth without overwhelming the fruit, and a final stir of fresh sage off the heat brings an herby, almost savory edge that makes this feel genuinely special. Store-bought chutneys and preserves can be a minefield for anyone avoiding tree nuts, since shared production lines and "may contain" labels are frustratingly common — here, every ingredient is straightforward and easy to verify. The whole thing comes together in one saucepan with no fancy equipment required, and it thickens further as it cools, so don't panic if it looks a little loose right off the stove. Spoon it over brie, serve it alongside roast pork, or tuck it into a grilled cheese for something unexpectedly brilliant. It keeps in the fridge for up to five days, though it rarely lasts that long.
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Learn more →Ingredients
8 servings
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- ⅓ cup maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup water
- 2 tbsp fresh sage leaves, finely chopped
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- ¼ tsp salt
Instructions
- 1
Combine the diced apples, maple syrup, apple cider vinegar, and water in a medium saucepan over medium heat. Stir to coat the apples, then bring to a gentle simmer.
- 2
Stir in the ground ginger, Ceylon cinnamon, and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the apples are very soft and the liquid has reduced to a thick, jammy consistency that coats the back of a spoon, about 25–30 minutes. Watch the pan in the final 5 minutes — the syrup can scorch quickly once most of the liquid has evaporated.
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