Cashew Free Apple-Sage Chutney
Warm, tangy, and fragrant with fresh sage, this apple chutney is the kind of condiment that quietly steals the show at any table. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a careful blend of ground ginger and Ceylon cinnamon until everything collapses into a thick, jammy, deeply aromatic spread. The fresh sage goes in right at the end, which keeps its herbal brightness alive rather than letting it fade into the background. Store-bought chutneys and fruit preserves can be a minefield for anyone avoiding tree nuts, since shared facilities and sneaky "may contain" labels are everywhere — this one is made entirely from produce, pantry spices, and a drizzle of maple syrup, so you know exactly what's in the jar. It pairs beautifully with roasted meats, a sharp cheese board, or even just spread over crusty bread. Make a batch on the weekend and it keeps in the fridge for up to five days, getting a little better every time you open the lid.
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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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