Eosinophilic Esophagitis Friendly Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage and warming spices, this chutney is the kind of condiment that makes everything it touches taste more special. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding the long, unpredictable ingredient lists that come with store-bought chutneys and preserves — this one keeps things clean and completely in your control. Every ingredient here is straightforward: fresh apples, maple syrup, apple cider vinegar, and a short list of spices with no hidden triggers to worry about. Ceylon cinnamon is specifically called for rather than the more common cassia variety, which is a thoughtful touch that keeps the flavor bright and gentle. The fresh sage goes in off the heat, so it stays vibrant and aromatic without turning bitter. It thickens beautifully as it cools, making it just as good spooned over roasted meat as it is alongside a simple grain bowl. A batch keeps in the fridge for up to five days, so you can make it ahead and have something genuinely delicious ready to reach for all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!