Soy Free Apple-Sage Chutney
Warm, jammy, and fragrant with herbs and spice, this apple chutney is the kind of condiment that quietly steals the show at 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 clings beautifully to a spoon. Ground ginger and Ceylon cinnamon add gentle warmth, while fresh sage stirred in off the heat brings an earthy, almost savory note that keeps this from tipping into dessert territory. Store-bought chutneys and fruit preserves can be surprisingly tricky to vet — many contain hidden additives or are processed on shared lines — but every ingredient here is straightforward and easy to verify. The technique is simple: a single saucepan, a patient simmer, and a watchful eye in the final few minutes to prevent scorching. Spoon it over roasted pork or poultry, spread it on a cheese board, or tuck it alongside grain dishes for a bright, tangy contrast. It keeps in the fridge for up to five days, though it rarely lasts that 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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