Artificial Food Coloring Free Apple-Sage Chutney
Chutneys from a jar can be a minefield of mystery ingredients, and artificial dyes are a surprisingly common addition to make those condiments look more vibrant on the shelf. This homemade version skips all of that, relying entirely on real, whole ingredients — diced apples, maple syrup, apple cider vinegar, and warm spices — to deliver color and flavor that are completely natural. The result is a deeply fragrant, jammy condiment with a gorgeous amber hue that comes straight from the fruit and Ceylon cinnamon, no shortcuts needed. Fresh sage stirred in at the end adds an herby, almost floral note that makes this chutney feel genuinely special rather than just sweet. It's the kind of thing you'll want to spoon over roasted pork, swirl into a cheese board, or tuck alongside a holiday spread. The stovetop process is straightforward — just keep an eye on the pan toward the end as the syrup thickens and can catch quickly. Once cooled and jarred, it keeps in the fridge for up to five days, though it rarely lasts that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!