Yeast Free Apple-Sage Chutney
Warm, jammy, and fragrant with fresh sage, this apple chutney hits that perfect sweet-savory note that makes everything from roasted pork to a simple cheese board taste more special. The base is straightforward — diced apples cooked down low and slow with maple syrup, apple cider vinegar, and a splash of water until everything collapses into a thick, glossy spread. Ceylon cinnamon and ground ginger add gentle warmth without overpowering the fruit, and stirring in fresh sage off the heat keeps its herbal brightness alive in every bite. Store-bought chutneys and condiments can be surprisingly tricky territory, often hiding fermented ingredients or additives that don't work for yeast-free eating — making a batch from scratch here means you know exactly what's in the jar. The technique is forgiving but rewards a little attention in the final minutes, when the syrup thickens fast and can catch on the bottom of the pan. Once cooled, it tucks neatly into a glass jar and keeps in the fridge for up to five days, ready to elevate whatever you're serving.
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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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