Dairy Free Vanilla Spiced Fruit Chutney

Total time45 min

Prep time15 min

Cook time30 min

4.8

(22)

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, apple cider vinegar, and honey into a thick, jammy sauce that's equal parts bright and cozy. Ceylon cinnamon, turmeric, and a finishing stir of vanilla powder give it a depth that store-bought versions rarely come close to matching. Coconut oil stands in as the cooking fat, keeping the whole recipe completely free of butter or any other dairy — no substitutions needed, no compromises in flavor. Chutney can sometimes feel like a project, but this one comes together in a single saucepan with straightforward steps that are easy to follow even on a busy weeknight. It's equally at home spooned over roasted chicken, stirred into a grain bowl, or served alongside a cheese board for guests with different dietary needs. Make a batch, let it cool, and watch it disappear faster than you expected.

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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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