Pistachio Free Apple-Sage Chutney
Warm, jammy, and fragrant with herbs and spice, this apple chutney is the kind of condiment that quietly steals the show on any cheese board, roasted meat platter, or holiday spread. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of water until they collapse into a thick, glossy sauce that's equal parts sweet and tangy. Ground ginger and Ceylon cinnamon add gentle warmth, while fresh sage stirred in off the heat brings an earthy, savory note that keeps the whole thing from tipping into dessert territory. The ingredient list is refreshingly short and completely whole-food — no store-bought preserves with mystery additives or shared-facility nut warnings to navigate. It does take a patient 25 to 30 minutes on the stove, but the payoff is a deeply flavored chutney that thickens beautifully as it cools. Spoon it over pork tenderloin, swirl it into a grilled cheese, or pile it onto a cracker with sharp cheddar — honestly, it's hard to go wrong.
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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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