Red Meat Allergy Friendly Apple-Sage Chutney

Total time40 min

Prep time10 min

Cook time30 min

Red Meat Allergy Friendly Apple-Sage Chutney

Warm, jammy, and fragrant with fresh sage, this apple chutney is the kind of condiment that quietly steals the show at any meal. It comes together with nothing but fruit, pantry spices, maple syrup, and a splash of apple cider vinegar — every single ingredient is naturally free from red meat and any animal-derived red meat products, so there's zero guesswork involved. The Ceylon cinnamon and ground ginger give it a gentle warmth, while the fresh sage stirred in off the heat keeps things bright and herbaceous rather than heavy. Cooking the apples low and slow until they collapse into a thick, glossy consistency is the real magic here — patience in those final minutes pays off big. It's equally at home spooned over roasted poultry, stirred into grain bowls, or served alongside a sharp cheese board. Make a jar on the weekend and you'll find yourself reaching for it all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
Freshness Guaranteed Jazz Apples Nature's Promise Organic Red Delicious Apples Marketside Organic Honeycrisp Apples Freshness Guaranteed Fuji Apples GreenWise Pink Lady Apples
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!