Tree Nut Free Apple-Sage Chutney
Tangy, sweet, and fragrant with warm spice, this apple-sage chutney is the kind of condiment that quietly steals the show on any cheese board, roasted meat platter, or holiday spread. Diced apples simmer low and slow with maple syrup, apple cider vinegar, and a touch of water until everything collapses into a thick, jammy sauce that clings beautifully to a spoon. Ceylon cinnamon and ground ginger give it a gentle warmth, while fresh sage stirred in off the heat adds an herby, almost savory depth that keeps it from tasting like dessert. Store-bought chutneys and preserves can be a minefield for anyone avoiding tree nuts, since shared facilities and surprise add-ins are common — making a homemade batch like this a genuinely smarter move. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the jar. The whole thing comes together in one saucepan in under 35 minutes, and it keeps in the fridge for up to five days, meaning you can make it ahead and have something special ready to go all week.
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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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