Pescatarian Apple-Sage Chutney
Warm, jammy, and fragrant with herbs and spice, this apple chutney is the kind of condiment that quietly steals the show at any meal. Fresh sage stirred in off the heat keeps its brightness intact, while Ceylon cinnamon and ground ginger add a gentle warmth that feels more complex than the short ingredient list suggests. Maple syrup and apple cider vinegar do the heavy lifting here — the sweetness and tang balance each other as the apples slowly break down into a thick, spoonable sauce that clings beautifully to whatever you pair it with. It works just as well spooned over grilled salmon or roasted fish as it does alongside a cheese board or grain bowl, making it an incredibly versatile addition to a pescatarian table. The 25–30 minute simmer is mostly hands-off, though you'll want to stay close toward the end when the syrup can catch and scorch fast. Once it cools, the chutney thickens further into that perfect jammy consistency — and it keeps in the fridge for up to five days, so you can make a batch ahead and reach 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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