Lupin 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 glossy and jammy. The vanilla goes in off the heat, which keeps its floral edge bright rather than baked-out — a small step that makes a noticeable difference. Lupin is a legume-derived ingredient that sneaks into a surprising number of condiments and spice blends, but every component here is straightforward fruit, aromatics, and pantry staples with nothing hidden to worry about. The result is a thick, spoonable chutney that works beautifully alongside roasted meats, a cheese board, or even stirred into yogurt. It thickens further as it cools, so don't be tempted to keep reducing — pull it off the heat when it just coats the back of a spoon and let it do its thing.
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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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