Low Iodine Vanilla Spiced Fruit Chutney

Total time45 min

Prep time15 min

Cook time30 min

4.8

(22)

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 and honey into a thick, jammy sauce that's deeply flavorful without relying on any of the processed or iodine-rich ingredients that can make store-bought chutneys a problem. The finishing touch of vanilla powder stirred in off the heat gives it a subtle, almost floral warmth that sets it apart from anything you'd find in a jar. Coconut oil, fresh aromatics, and whole spices like Ceylon cinnamon and turmeric keep the ingredient list clean and completely on-plan. Managing iodine intake often means scrutinizing condiments and sauces more than any other category, so having a homemade version you can trust is genuinely useful. It pairs beautifully with roasted meats, grain dishes, or even a simple cheese board, and it thickens further as it cools, so don't be surprised when it sets up into something truly spoonable and satisfying.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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