High Fructose Corn Syrup Free Vanilla Spiced Fruit Chutney
Fruit chutneys sound wholesome, but store-bought versions are notorious for sneaking in high fructose corn syrup as a cheap sweetener and preservative. This one keeps things completely clean, leaning on honey and apple cider vinegar to build that signature sweet-tart depth without any of the processed shortcuts. Fresh apple and mango simmer down into a thick, jammy base while warming Ceylon cinnamon, turmeric, and a finishing touch of vanilla powder give it a complexity that tastes far more sophisticated than the ingredient list suggests. The dried cranberries add little pops of tartness, and the whole thing thickens naturally as it cools ā no corn syrup needed to get that glossy, spoonable texture. It's the kind of condiment that makes a simple cheese board feel special, or turns a plain roasted chicken into something worth talking about. Once you've made a batch from scratch, going back to the jarred stuff is genuinely hard to imagine.
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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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