Sesame Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this apple chutney is the kind of condiment that quietly steals the show on any cheese board or holiday table. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of Ceylon cinnamon until they collapse into a thick, spoonable preserve that tastes far more complex than the ingredient list suggests. The fresh sage goes in right at the end, which keeps its herbal brightness alive rather than cooking it into the background. Store-bought chutneys and condiments can be surprisingly tricky territory — many contain hidden sesame oil or are processed on shared lines — so making your own from scratch puts you fully in control. Every single ingredient here is straightforward and easy to verify, which means you can serve it with total confidence. It keeps in the fridge for up to five days, though honestly it tends to disappear long before that.
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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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