Gut Friendly 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 into a thick, jammy base while dried cranberries add little bursts of tartness throughout. Fresh ginger, Ceylon cinnamon, and turmeric bring layers of flavor that also happen to be genuinely kind to your digestive system — no fillers, no preservatives, just whole ingredients doing their thing. Apple cider vinegar and honey balance the sweetness with a gentle acidity that keeps the chutney bright rather than cloying. The vanilla powder stirred in at the very end is a quiet but brilliant move, rounding out all those bold spices with something soft and aromatic. Spoon it over grilled chicken, stir it into yogurt, or serve it alongside a cheese board — it's versatile enough to earn a permanent spot in your fridge rotation. Store-bought chutneys are often loaded with refined sugars and additives you'd rather avoid, so making your own means you stay in complete control of every ingredient.
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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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