Gluten Free Apple-Sage Chutney
Sweet, tangy, and fragrant with warm spice, this apple chutney is the kind of condiment that quietly steals the show on any table. Fresh sage stirred in off the heat keeps its herbal brightness intact, balancing the maple syrup and apple cider vinegar in a way that feels genuinely sophisticated. Ceylon cinnamon and ground ginger add a gentle warmth without overpowering the fruit, and the whole thing cooks down into a glossy, jammy consistency that clings beautifully to whatever you spoon it over. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just a straightforward pot of something really good. It's equally at home alongside roasted pork, a cheese board, or a simple weeknight chicken, and it comes together in one saucepan with minimal fuss. 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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