Seed Oil 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 bloom of Ceylon cinnamon and turmeric until everything becomes thick, jammy, and deeply fragrant. The finishing touch of vanilla powder stirred in off the heat gives it a subtle floral warmth that sets it apart from anything you'd find in a jar at the grocery store. Coconut oil is the only fat in the recipe, making it a clean, straightforward choice for anyone avoiding industrially processed seed oils — no canola, no sunflower, nothing hidden in the base. The slow simmer does all the heavy lifting, coaxing the fruit into a glossy, spoonable consistency that clings beautifully to a spoon. Spoon it over roasted meats, swirl it into yogurt, or pile it onto a cheese board — it's versatile enough to earn a permanent spot in your fridge rotation.
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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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