Pecan 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. Diced apple and mango simmer down with dried cranberries, apple cider vinegar, and honey into a thick, jammy sauce that's layered with Ceylon cinnamon, turmeric, and a finishing hit of vanilla powder. The result is something that straddles the line between sweet and savory in the best possible way — perfect alongside roasted meats, a cheese board, or even spooned over yogurt. Store-bought chutneys and spiced preserves can be a minefield when it comes to hidden tree nuts, but every single ingredient here is straightforward and easy to verify. Coconut oil keeps the base dairy-free, and the whole thing comes together in one saucepan with minimal fuss. The vanilla powder stirred in off the heat is a small but brilliant move — it keeps the flavor bright and floral rather than cooked-off and flat. Make a batch, let it cool, and watch it disappear faster than you expected.
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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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