BHA & BHT 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 — think roasted meats, sharp cheeses, grain bowls, or a humble wedge of crusty bread. Apples and mango simmer down with apple cider vinegar, honey, and dried cranberries until the whole pot turns thick, jammy, and deeply fragrant. Ceylon cinnamon and turmeric add gentle warmth and a golden hue, while a finishing stir of vanilla powder rounds out the acidity with something almost floral. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought chutneys and fruit condiments can be a minefield — those additives often hide in packaged dried fruits and bottled sauces. This recipe sidesteps the problem entirely by building from whole, recognizable ingredients where you control every element. The dried cranberries, spices, and coconut oil are all chosen with clean sourcing in mind, so there are no mystery stabilizers lurking in the background. The technique is straightforward — soften the aromatics, add the fruit and liquids, then let everything reduce low and slow until it holds its shape on a spoon. Stirring in the vanilla off the heat is a small but smart move that keeps its delicate flavor from cooking away. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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