Chestnut Free Apple-Sage Chutney
Autumn in a jar — that's the best way to describe this fragrant, jammy condiment built from diced apples, maple syrup, apple cider vinegar, and a warm trio of fresh sage, ground ginger, and Ceylon cinnamon. The slow simmer coaxes the apples into a thick, spoonable consistency that's sweet, tangy, and just a little earthy all at once. Store-bought chutneys and fruit preserves can be a minefield for anyone avoiding tree nuts, since shared production lines and vague "may contain" labels make even simple condiments feel risky. This one is made entirely from pantry staples and fresh produce, so you know exactly what's going into the pot. The trick is patience — letting the liquid reduce slowly until it coats the back of a spoon, then pulling the pan off the heat and stirring in the sage at the very end to keep its flavor bright and herbal. It thickens beautifully as it cools, making it perfect alongside roasted pork, a cheese board, or even a simple grain bowl. Make a batch on the weekend and you'll find yourself reaching for this jar 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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