Mushroom Free Apple-Sage Chutney
Sweet, tangy, and warmly spiced, 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 gentle hit of ground ginger and Ceylon cinnamon until the whole mixture collapses into a thick, jammy spread that clings beautifully to a spoon. The fresh sage goes in off the heat, which keeps its herbal brightness alive rather than cooking it into oblivion — a small step that makes a big difference. Store-bought chutneys and relishes can be a minefield for anyone avoiding fungi-derived ingredients, since many commercial versions sneak in unexpected additives or are processed on shared lines. This one is built entirely from produce, pantry spices, and a drizzle of maple syrup, so you know exactly what you're getting. It's equally at home spooned over roasted pork, tucked alongside a cheese board, or stirred into a grain bowl for a little sweet-savory contrast. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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