Macadamia Free Apple-Sage Chutney
Autumn in a jar is the best way to describe this fragrant, slow-simmered condiment that transforms humble pantry staples into something genuinely special. Diced apples break down in a sweet-tart bath of maple syrup and apple cider vinegar, picking up warmth from ground ginger and Ceylon cinnamon along the way. The fresh sage goes in right at the end, off the heat, so it stays bright and herby rather than turning bitter — a small step that makes a big difference in the final flavor. What you end up with is a thick, jammy chutney that straddles sweet and savory beautifully, equally at home alongside a cheese board, roasted pork, or a simple grain bowl. Every ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your condiment. It keeps in the fridge for up to five days, though honestly it tends to disappear much faster than that.
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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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