Celery 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. Apples and mango simmer down with dried cranberries, apple cider vinegar, and honey into a thick, jammy sauce that hits every note — fruity, savory, a little sharp, and deeply aromatic. Ceylon cinnamon and turmeric give it a gentle warmth, while a finishing stir of vanilla powder adds a subtle floral depth that sets this chutney apart from anything you'd grab off a store shelf. The whole thing comes together in a single saucepan, making cleanup as easy as the cooking itself. For anyone navigating celery sensitivities, this recipe is naturally free of the ingredient without any substitutions or workarounds — every component here is straightforward and easy to verify. Spoon it over roasted meats, swirl it into yogurt, or pile it onto a cheese board and watch it disappear. It also thickens beautifully as it cools, so don't be surprised when that already-gorgeous consistency gets even better by the time you're ready to serve.
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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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