BHA & BHT Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh herbs, this apple chutney is the kind of condiment that makes everything it touches taste more interesting — from a cheese board to a roasted pork tenderloin. The sweetness comes entirely from maple syrup, and the tang is handled by apple cider vinegar, so there's no need to reach for any processed or preserved ingredients that might sneak in unwanted additives. Ceylon cinnamon and ground ginger give it a gentle, aromatic warmth without any spice blends that could contain hidden preservatives. Stirring in fresh sage off the heat is a smart move — it keeps the herb bright and grassy rather than muddy, and it's what makes this chutney feel genuinely homemade rather than store-bought. The slow simmer does all the heavy lifting, coaxing the diced apples into a thick, spoonable consistency that clings beautifully to whatever you pair it with. Keeping it in a clean glass jar in the fridge means you know exactly what's in every spoonful — no label-reading required.
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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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