Turmeric 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 roasted meat platter. Maple syrup and apple cider vinegar create that perfect sweet-tart backbone, while Ceylon cinnamon and ground ginger add gentle warmth without any of the golden spice that so many store-bought chutneys sneak in. For anyone navigating a sensitivity to turmeric, finding a ready-made chutney that's truly free of it can be surprisingly tricky — this one keeps the spice rack clean and simple. The fresh sage goes in right at the end, off the heat, so it stays bright and aromatic rather than turning bitter. Watching the syrup reduce in those final minutes is the only real trick here — stay close and stir, and you'll be rewarded with a thick, glossy preserve that clings beautifully to everything it touches. 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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