Oats Free Apple-Sage Chutney
Tangy, warmly spiced, and fragrant with fresh herbs, this apple chutney is the kind of condiment that quietly steals the show on any cheese board or roasted meat platter. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of water until everything collapses into a thick, jammy sauce that clings beautifully to a spoon. Ceylon cinnamon and ground ginger give it a gentle heat, while the fresh sage stirred in off the heat adds an earthy, almost savory finish that sets this apart from your average fruit preserve. Many store-bought chutneys and condiments sneak in unexpected thickeners or grain-based additives, but every single ingredient here is naturally free of oats and grain fillers — just fruit, spice, and real maple syrup doing all the work. The technique is straightforward: keep the heat low, stir occasionally, and pay close attention in those final minutes when the syrup can go from glossy to scorched fast. Once it cools, it thickens further into something truly spoonable and satisfying. Jar it up and 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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