Pregnancy Friendly 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 into a thick, jammy base while dried cranberries add little pops of tartness throughout — the result is deeply flavorful without leaning too sweet or too sharp. The spice blend here is thoughtfully chosen: Ceylon cinnamon is gentler than the cassia variety commonly found on store shelves, and turmeric adds a subtle earthiness along with its well-known anti-inflammatory properties. Fresh ginger brings brightness and digestive comfort, which is a genuine bonus when your stomach has opinions about everything. A finishing stir of vanilla powder rounds out all those bold flavors with something soft and almost floral. It pairs beautifully with roasted chicken, spooned over rice, or spread onto crackers with a mild cheese — versatile enough to earn a permanent spot in the fridge rotation. Made entirely from whole, recognizable ingredients with no preservatives or additives to second-guess, it's the kind of homemade staple that feels like a small act of self-care.
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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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