Walnut Free Apple-Sage Chutney
Tangy, sweet, and fragrant with warm spice, this apple 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. Ground ginger and Ceylon cinnamon give it a gentle warmth without overwhelming the fruit, and the fresh sage stirred in off the heat adds an herby, almost floral note that makes this feel genuinely special. Store-bought chutneys can be a minefield of hidden ingredients and shared-facility warnings, so making your own means you know exactly what's in the jar. The technique is straightforward — just keep an eye on the pan in those final few minutes, because the syrup can catch quickly once the liquid cooks down. It thickens further as it cools, so don't panic if it looks a little loose right off the stove. Spoon it over brie, serve it alongside roast pork, or tuck it into a grilled cheese for something unexpectedly brilliant.
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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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