Gluten Free Vanilla Spiced Fruit Chutney
Sweet, tangy, and warmly spiced, this fruit chutney is the kind of condiment that quietly steals the show at any meal. Diced apple and mango simmer down with dried cranberries, apple cider vinegar, and honey until everything melds into a thick, jammy sauce that's equal parts bright and cozy. Ceylon cinnamon and turmeric add depth without overwhelming the fruit, and a final stir of vanilla powder right off the heat gives the whole thing a subtle, almost floral warmth that makes it taste genuinely special. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden thickeners ā it's just real food doing its thing. Chutney like this is a brilliant companion to roasted meats, a sharp cheese board, or spooned over grilled fish, and it thickens beautifully as it cools, making it easy to prep ahead. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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