Barley Free Apple-Sage Chutney
Tangy, sweet, and warmly spiced, this apple chutney is the kind of condiment that makes everything it touches taste more interesting. Fresh apples are simmered down with maple syrup, apple cider vinegar, and a gentle hit of ground ginger and Ceylon cinnamon until they collapse into a thick, jammy sauce that's deeply fragrant and just a little complex. The fresh sage goes in right at the end, which keeps its herbal brightness alive rather than cooking it into the background. Many store-bought chutneys and condiments sneak in grain-based thickeners or malt vinegar that can be a real problem for anyone avoiding barley — here, every single ingredient is straightforward and easy to verify. The whole thing comes together in one saucepan with no special equipment and no tricky techniques, just a bit of patient stirring while your kitchen fills with the smell of autumn. Spoon it over roasted pork, swirl it into a cheese board, or use it to upgrade a simple sandwich — it earns its place every time. 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!