Hazelnut 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 apple cider vinegar, honey, and a fragrant blend of Ceylon cinnamon, turmeric, and vanilla powder until the whole pot turns thick, jammy, and deeply flavorful. The vanilla powder goes in right at the end, which keeps its delicate aroma bright rather than cooking it away — a small step that makes a noticeable difference. Store-bought chutneys and spiced preserves can be a minefield for anyone avoiding tree nuts, since shared facilities and "natural flavors" on ingredient labels leave a lot of room for doubt. Making it from scratch with this straightforward ingredient list means you know exactly what's in the jar. Spoon it over roasted chicken, swirl it into a cheese board, or use it as a glaze — it's versatile enough to earn a permanent spot in your fridge rotation.
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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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