Capsaicin Free Vanilla Spiced Fruit Chutney
Chutney is one of those condiments that can transform a simple meal into something genuinely special, and this fruit version delivers all the complexity you'd want without a single drop of heat. For anyone managing capsaicin sensitivity, store-bought chutneys are often a minefield ā many contain chili, cayenne, or "spices" that are vague enough to cause real concern. This recipe keeps every ingredient transparent and intentional, leaning on warm, aromatic flavors instead. Ceylon cinnamon, turmeric, and fresh ginger build a deeply fragrant base, while vanilla powder stirred in at the end adds a subtle floral sweetness that makes the whole thing feel a little unexpected and luxurious. Apples and mango soften into a thick, jammy texture alongside tart dried cranberries, and the apple cider vinegar and honey strike that classic sweet-sour balance that makes a great chutney so addictive. It's gorgeous spooned over roasted chicken, stirred into grain bowls, or spread on a cheese board where it can really steal the show.
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Learn more āIngredients
8 servings
- 2 medium apples, peeled, cored, and diced into Ā½-inch pieces
- 1 cup fresh or frozen mango, diced into Ā½-inch pieces
- Ā½ cup dried cranberries, unsweetened or honey-sweetened
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- Ā¼ cup apple cider vinegar
- 3 tbsp honey
- Ā¼ cup water
- Ā½ tsp vanilla powder
- Ā½ tsp ground ceylon cinnamon
- Ā¼ tsp ground turmeric
- Ā½ 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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