Gut Friendly Apple-Sage Chutney
Warm, jammy, and fragrant with fresh herbs, this chutney hits that perfect balance of sweet, tart, and savory that makes you want to put it on absolutely everything. Diced apples slow-simmer with maple syrup and apple cider vinegar until they collapse into a thick, spoonable condiment that's deeply satisfying without being heavy. Ceylon cinnamon and ground ginger add gentle warmth, while the fresh sage stirred in off the heat keeps things bright and aromatic rather than muddy. The ingredient list is short and clean — no refined sugars, no additives, nothing that tends to aggravate a sensitive gut. Apple cider vinegar brings a mild acidity that supports digestion, and cooking the apples down thoroughly makes them easy on the system in a way that raw fruit sometimes isn't. It comes together in one saucepan and keeps in the fridge for up to five days, so you can make a batch ahead and reach 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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