Pregnancy Friendly Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage and warming spices, this apple chutney is the kind of condiment that makes everything it touches taste more special. It comes together in a single saucepan with wholesome, straightforward ingredients — diced apples, maple syrup, apple cider vinegar, and a handful of spices — so you always know exactly what you're eating. That matters a lot when you're being thoughtful about what goes on your plate, and store-bought chutneys can be a minefield of additives, excess sodium, and mystery preservatives. Ceylon cinnamon is used here specifically, which is the milder, sweeter variety, and the fresh sage is stirred in off the heat to keep its flavor bright rather than bitter. The result is a thick, glossy chutney that pairs beautifully with roasted meats, cheese boards, or even a simple grain bowl. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever a meal needs a little something extra.
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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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