Brazil Nut Free Apple-Sage Chutney
Autumn in a jar — that's the best way to describe this fragrant, slow-simmered chutney built from diced apples, warm Ceylon cinnamon, and a hit of fresh sage stirred in at the very end. The maple syrup and apple cider vinegar create a sweet-tart backbone that deepens as the mixture reduces down to a thick, glossy, spoonable consistency you'll want to put on everything. Ceylon cinnamon brings a gentler, more floral warmth than the standard supermarket variety, and it plays beautifully against the earthy, almost savory finish that fresh sage delivers. Store-bought chutneys and fruit preserves can be a minefield of unexpected add-ins, but this one is made entirely from whole, straightforward ingredients you can see and control. The stovetop process is simple — just keep an eye on the pan in those final few minutes, because the syrup can catch quickly once the liquid cooks off. Spoon it over roasted pork, a sharp cheese board, or a simple grain bowl and watch it disappear. 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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