Seed Oil Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this apple chutney is the kind of condiment that makes everything it touches taste more intentional. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a careful blend of Ceylon cinnamon and ground ginger until the whole pot collapses into a thick, glossy spread that's equal parts sweet and tangy. Store-bought chutneys and fruit preserves are notorious for sneaking in refined vegetable or canola oils as carriers for flavoring — this one skips all of that entirely, relying on nothing but whole fruit, pantry spices, and a splash of water to build its depth. The fresh sage goes in off the heat, which keeps its herbal brightness alive rather than cooking it into bitterness. It's stunning alongside roasted pork or chicken, but honestly just as good spooned over a sharp cheddar on a cracker. The recipe makes a small-batch jar that keeps in the fridge for up to five days, so it's easy to whip up on a weekend and use 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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