Barley Free Vanilla Spiced Fruit Chutney
Sweet, tangy, and warmly spiced, this fruit chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apple and mango simmer down with dried cranberries, honey, and apple cider vinegar into a thick, jammy sauce that's equal parts bright and cozy. A finishing stir of vanilla powder — added off the heat to preserve its delicate flavor — gives the whole thing an unexpected depth that sets it apart from anything you'd find in a jar at the store. Ceylon cinnamon and turmeric round out the spice profile with warmth and a subtle earthiness that never overwhelms the fruit. For anyone navigating a barley-free lifestyle, chutneys and condiments can be sneaky offenders thanks to malt vinegar or grain-based thickeners — this recipe sidesteps all of that with clean, whole-food ingredients from start to finish. It's gorgeous alongside roasted meats, spooned over a cheese board, or stirred into grain bowls, and it thickens beautifully as it cools, so don't rush it off the counter.
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Learn more →Ingredients
8 servings
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
- 1 cup fresh or frozen mango, diced into ½-inch pieces
- ½ cup dried cranberries, unsweetened or honey-sweetened
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ cup apple cider vinegar
- 3 tbsp honey
- ¼ cup water
- ½ tsp vanilla powder
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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