Peanut Free Vanilla Spiced Fruit Chutney
This fruit chutney is a gorgeous balance of sweet, tangy, and warmly spiced — the kind of condiment that makes a simple cheese board or roasted meat feel genuinely special. Diced apple and mango simmer down with dried cranberries, honey, and apple cider vinegar into a thick, jammy sauce that's deeply fragrant from fresh ginger, garlic, and Ceylon cinnamon. The finishing touch of vanilla powder stirred in off the heat gives the whole thing a subtle, almost floral warmth that sets it apart from any jarred version you'd find at the store. Store-bought chutneys can be a minefield of shared-facility warnings and unexpected additives, so making your own from scratch means you know exactly what's in every spoonful. The ingredient list is entirely whole-food and naturally free from nuts, relying on coconut oil and honest pantry staples to build incredible depth. It thickens beautifully as it cools, so don't be tempted to rush it — that glossy, spoonable texture is worth the wait. Serve it alongside grilled chicken, swirl it into yogurt, or pile it onto a cracker with sharp cheddar for an instant crowd-pleaser.
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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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