Fish Free Apple-Sage Chutney
Warm, jammy, and fragrant with herbs and spice, this apple chutney is the kind of condiment that quietly steals the show on any table. Diced apples simmer down in maple syrup and apple cider vinegar until they collapse into a thick, glossy spread with just the right balance of sweet and tangy. Ceylon cinnamon and ground ginger layer in a gentle warmth, while fresh sage stirred in off the heat keeps the flavor bright and a little unexpected. Many store-bought chutneys sneak in unexpected ingredients, so making your own means you know exactly what's in the jar. The whole thing comes together in one saucepan with nothing but pantry staples and fresh fruit — no complicated technique required. It's brilliant alongside roasted pork, spooned over a cheese board, or tucked into a sandwich where you want a little something special. Make a batch 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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