Citric Acid Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this apple chutney is the kind of condiment that makes everything on the plate taste more intentional. Most store-bought chutneys and preserves sneak in citric acid as a preservative or flavor enhancer, which makes them a frustrating off-limits item for anyone avoiding it — but this one keeps things clean from start to finish. The tartness here comes entirely from apple cider vinegar, and the sweetness from pure maple syrup, so there are no hidden additives to second-guess. Fresh sage stirred in off the heat gives it an herby, almost savory depth that balances beautifully against the soft, spiced apples. Ceylon cinnamon and ground ginger round out the flavor without overpowering the fruit, and the whole thing cooks down into a thick, spoonable consistency that clings perfectly to whatever you pair it with. It's gorgeous alongside roasted meats, spread over a cheese board, or tucked into a sandwich for a little something unexpected. 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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