Carrageenan Free Apple-Sage Chutney
Warm, jammy, and fragrant with herbs and spice, this apple chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of water until they collapse into a thick, glossy spread that's equal parts sweet and tangy. Ground ginger and Ceylon cinnamon add gentle warmth, while fresh sage stirred in off the heat brings an earthy, savory note that keeps things from tipping into dessert territory. Many store-bought chutneys and fruit preserves rely on stabilizers and thickeners that can sneak carrageenan into the ingredient list — here, the apples do all the work naturally, reducing into a rich, spoonable consistency with nothing artificial needed. It's gorgeous alongside roasted meats, spread on a cheese board, or tucked into a sandwich where you want a little something bright and bold. The whole thing comes together in one saucepan, and the recipe makes enough to keep in the fridge for several days of easy, flavorful eating.
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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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