Vegetarian Apple-Sage Chutney
Autumn in a jar is the best way to describe this fragrant, jammy condiment built from diced apples, warm Ceylon cinnamon, and a hit of fresh sage stirred in at the very end. The maple syrup and apple cider vinegar create that perfect sweet-tart backbone that makes a great chutney so addictive, while the ground ginger adds just enough warmth to keep things interesting. Everything simmers down low and slow until the liquid reduces into a thick, glossy coating that clings to every piece of tender apple — patience in those final five minutes is the only real skill required. Stirring the sage in off the heat is a smart move that preserves its herbal brightness rather than cooking it into oblivion. This is the kind of condiment that makes a cheese board look intentional, elevates a simple grain bowl, or turns a plain roasted vegetable into something worth talking about. It keeps in the fridge for up to five days, though it rarely lasts that long once people discover it's there.
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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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