Vegan Apple-Sage Chutney
Warm, jammy, and fragrant with herbs and spice, this apple chutney is the kind of condiment that makes everything it touches taste more interesting. Maple syrup stands in for honey as the sweetener, and apple cider vinegar brings just enough brightness to balance the richness — meaning every single ingredient here is completely plant-based without any compromise on depth or flavor. The fresh sage goes in off the heat, which keeps its herbal punch alive rather than cooking it into the background. Ceylon cinnamon and ground ginger add a gentle warmth that feels cozy without tipping into dessert territory. It's equally at home spooned over a grain bowl, served alongside roasted vegetables, or spread onto a thick slice of crusty bread. The whole thing comes together in one saucepan, and the hardest part is just keeping an eye on it toward the end so the syrup doesn't scorch. Make a jar on Sunday and you'll find yourself reaching for it 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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