Capsaicin Free Apple-Sage Chutney
Chutney is one of those condiments that can transform a simple meal into something genuinely special, and this apple-sage version is warm, tangy, and deeply aromatic. Maple syrup and apple cider vinegar create that classic sweet-tart backbone, while ground ginger and Ceylon cinnamon add gentle spice without any heat — making it a perfect fit for anyone who needs to avoid capsaicin entirely. So many store-bought chutneys and relishes sneak in chili flakes, cayenne, or hot pepper, which means label-reading becomes a chore just to find something to serve alongside a cheese board or roasted pork. This one is built from scratch with ingredients you can trust, so there's no guesswork involved. The fresh sage goes in right at the end, off the heat, which keeps its flavor bright and herby rather than muddy. It thickens beautifully as it cools, turning into a glossy, jammy spread that works on everything from a charcuterie platter to a turkey sandwich. Make a jar on the weekend and you'll find yourself reaching for it all week 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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