Lactose 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 into something thick, jammy, and deeply aromatic. Coconut oil stands in as the cooking fat, which means the entire recipe is completely free of dairy in any form ā no butter, no cream, nothing to second-guess. That makes it a genuinely easy win for anyone navigating lactose intolerance, since chutneys and preserves can sometimes sneak in unexpected dairy-based ingredients. The vanilla powder goes in right at the end, off the heat, so its delicate floral note stays bright rather than cooking away. Spoon it over roasted meats, stir it into grain bowls, or serve it alongside a cheese board for guests who can handle dairy while you enjoy it just as freely. It thickens beautifully as it cools, so patience pays off here.
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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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