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 form the jammy backbone, while dried cranberries add a chewy, tart contrast that keeps each bite lively. A bloom of Ceylon cinnamon, turmeric, and vanilla powder gives the whole thing a fragrant depth that feels almost exotic without being fussy. The apple cider vinegar and honey balance each other beautifully, landing somewhere between bright and mellow as the mixture simmers down into a thick, glossy consistency. Every single ingredient here is plant-based and naturally free from poultry in any form, so there is zero guesswork about what went into the pot. It works brilliantly spooned over roasted vegetables, stirred into grain bowls, or served alongside a cheese board for something a little unexpected. Make a batch, let it cool, and watch it disappear faster than you planned.
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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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Chicken Free Vanilla Spiced Fruit Chutney | Fig App