Oats Free Vanilla Spiced Fruit Chutney
Sweet, tangy, and warmly spiced, this fruit chutney is the kind of condiment that quietly steals the show at any meal. Apples and mango simmer down with apple cider vinegar, honey, and a fragrant blend of Ceylon cinnamon, turmeric, and vanilla powder until everything melds into a thick, jammy sauce with serious depth. The vanilla powder is stirred in off the heat, which keeps its floral, aromatic edge front and center rather than cooking it away. For anyone navigating an oat-free lifestyle, this recipe is a genuinely worry-free win — every single ingredient is naturally free of oats and oat derivatives, with no grains in sight. Store-bought chutneys and relishes can be surprisingly tricky, sometimes processed on shared lines or bulked out with unexpected additions, so making your own puts you fully in control. Spoon it over roasted meats, 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. The chutney thickens further as it cools, so don't be tempted to keep cooking it down past that spoon-coating stage.
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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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