Lupin Free Apple-Sage Chutney
Warm, jammy, and fragrant with earthy sage and warming spice, this chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of Ceylon cinnamon until they collapse into a thick, glossy spread that's equal parts sweet and tangy. Fresh sage goes in right at the end, off the heat, so it stays bright and aromatic rather than bitter. Store-bought chutneys and preserves can be surprisingly tricky territory — lupin flour quietly shows up as a thickener or filler in all kinds of packaged goods — but every ingredient here is straightforward and easy to verify. The whole batch comes together in one saucepan with nothing complicated, just a little patience while the liquid reduces down. Spoon it over roasted pork, swirl it into a cheese board, or pile it onto a grain bowl for an instant flavor upgrade. 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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