Xanthan Gum Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this apple chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apples slowly simmer down with maple syrup, apple cider vinegar, and a gentle hit of Ceylon cinnamon and ginger until the whole pot turns thick, glossy, and deeply aromatic. The natural pectin in the apples does all the thickening work here — no gums, starches, or additives needed, just time and a little patience at the stove. That makes it a genuinely clean option for anyone navigating ingredient sensitivities around common thickeners hiding in store-bought condiments. Stirring in the fresh sage off the heat is a small but brilliant move — it keeps the herb bright and slightly floral rather than muddy. Spoon it over roasted pork, swirl it into a cheese board, or tuck it alongside a holiday spread and watch it disappear. A jar in the fridge for up to five days means you can make it ahead and let the flavors deepen even further.
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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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