MSG Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh herbs, this apple chutney is the kind of condiment that makes everything it touches taste more intentional. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a careful blend of ground ginger and Ceylon cinnamon until the whole thing collapses into a thick, glossy spread that coats the back of a spoon. Fresh sage goes in right at the end, off the heat, so it stays bright and aromatic rather than turning bitter. Store-bought chutneys and condiments are notorious for hidden flavor enhancers and additives, but every single ingredient here is clean, whole, and exactly what it says it is. The result is deeply savory-sweet with a gentle tang — incredible alongside roasted meats, spooned over a cheese board, or tucked into a sandwich where you'd normally reach for something from a jar. Just keep an eye on the pan in those final minutes, because the syrup can go from perfect to scorched fast once the liquid cooks down. 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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