Rice Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this chutney is the kind of condiment that quietly steals the show on any table. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of water until everything collapses into a thick, glossy spread that's equal parts sweet and tangy. Ceylon cinnamon and ground ginger add a gentle warmth without overpowering the fruit, while the fresh sage stirred in off the heat brings an earthy, almost savory note that makes this feel genuinely sophisticated. Store-bought chutneys can be a minefield of hidden fillers and starches, so making your own from scratch means you know exactly what's in the jar. This one is naturally grain-free from start to finish — every ingredient is a whole food you can pronounce. It's brilliant alongside roasted pork or chicken, spread on a cheese board, or spooned over a sharp cheddar on crackers. Make a batch on the weekend and you'll find yourself reaching for it all week 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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