Mustard Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this apple 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 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. Store-bought chutneys and relishes are notorious for sneaking in unexpected ingredients — mustard seeds and mustard powder are practically a chutney cliché — so making your own from scratch is the cleanest way to stay safe without sacrificing any complexity. The fresh sage goes in off the heat, which keeps its flavor bright and herbal rather than muddy. Spoon it over roasted pork, swirl it into a cheese board, or use it as a sandwich spread that genuinely earns its place. It thickens further as it cools, so don't panic if it looks a little loose in the pan. A jar of this in the fridge for up to five days means you're only ever moments away from turning a simple meal into something that feels a little special.
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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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