Paraben Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh herbs, 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 practically begs to be spooned over roasted meats or a wedge of sharp cheese. The fresh sage goes in right at the end, off the heat, so it keeps its brightness and adds a savory, almost floral note that balances the sweetness beautifully. Every ingredient here is straightforward and whole — no preservatives, no synthetic additives, just real food doing exactly what real food does best. For anyone navigating sensitivities to synthetic preservatives commonly found in packaged condiments and jarred chutneys, making your own is genuinely the cleanest route. Store it in a glass jar in the fridge and it stays fresh for up to five days, though it rarely lasts that long once people discover it.
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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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