Peanut Free Apple-Sage Chutney
Tangy, sweet, and warmly spiced, this apple chutney is the kind of condiment that makes everything it touches taste more interesting. Fresh apples are simmered down with maple syrup, apple cider vinegar, and a gentle hit of Ceylon cinnamon and ginger until the whole thing becomes thick, jammy, and deeply fragrant. The fresh sage goes in right at the end, so it stays bright and herby rather than fading into the background. Store-bought chutneys and fruit preserves can be a minefield for anyone avoiding peanut cross-contact, but this one is made entirely from scratch with clean, simple ingredients you can trust. The process is mostly hands-off — just keep an eye on the pan in those last few minutes before the syrup catches. Spoon it over roasted pork, swirl it into a cheese board, or use it to upgrade a humble sandwich into something you'd actually brag about. 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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