Nitrate & Nitrite Free Apple-Sage Chutney
Chutneys and condiments can be sneaky sources of unwanted additives, but this one is built entirely from whole, recognizable ingredients — no preservatives, no cured meats, no hidden extras that don't belong on your plate. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a splash of water until everything collapses into a thick, jammy, deeply fragrant sauce. Ground ginger and Ceylon cinnamon layer in warmth and spice, while fresh sage stirred in off the heat keeps its herbal brightness without turning bitter. The result is something that tastes genuinely complex — sweet, tangy, a little earthy — despite being made from a handful of pantry staples. It's the kind of condiment that makes a simple cheese board feel special, or turns a plain roasted pork loin into something worth talking about. Make a jar on the weekend and you'll find yourself reaching for it all week 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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