Legume Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this chutney is the kind of condiment that quietly steals the show on any table. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a careful blend of ground ginger and Ceylon cinnamon until everything collapses into a thick, glossy spread that's equal parts sweet and tangy. The fresh sage goes in right at the end, which keeps its herbal brightness alive rather than cooking it into the background. Every single ingredient here is naturally free of legumes — no hidden fillers, no bean-based thickeners, just clean pantry staples doing exactly what they're supposed to do. It pairs beautifully with roasted meats, sharp cheeses, or a simple grain bowl, and it's the kind of versatile condiment you'll find yourself reaching for all week. Store it in a glass jar and it keeps in the fridge for up to five days — though it rarely lasts that 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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