Nightshade Free Apple-Sage Chutney
Chutney is one of those condiments that can completely transform a meal, and this apple-sage version is warm, tangy, and deeply aromatic in all the right ways. Most store-bought chutneys and relishes sneak in tomatoes or peppers as a base, which makes them an automatic no-go for anyone avoiding nightshades — but this one is built entirely around sweet-tart apples, maple syrup, and apple cider vinegar, so there's nothing to second-guess on the label. The fresh sage goes in right at the end, off the heat, which keeps its herbal brightness alive rather than cooking it into the background. A whisper of Ceylon cinnamon and ground ginger rounds everything out with gentle warmth that feels almost autumnal. It thickens beautifully as it cools into a glossy, jammy spread that's just as good spooned over roasted pork or chicken as it is alongside a sharp cheese and some crusty bread. The whole thing comes together in one saucepan, and the hardest part is keeping an eye on it in those final few minutes so the syrup doesn't scorch. 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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