Seeds 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. Apples and mango simmer down with dried cranberries, apple cider vinegar, and honey into a thick, jammy sauce that's deeply layered without being complicated. The finishing touch of vanilla powder stirred in off the heat gives it a subtle floral warmth that sets it apart from any store-bought version. For anyone navigating a seeds-free lifestyle, chutneys can be a surprisingly tricky category ā many commercial blends sneak in mustard seeds or other seed-based spices as core flavoring agents. This one builds all of its complexity from fruit, aromatics, and ground spices like Ceylon cinnamon and turmeric, so there's nothing hidden to worry about. It thickens beautifully as it cools, making it just as good spooned over roasted meats as it is alongside a cheese board or tucked into a sandwich.
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Learn more āIngredients
8 servings
- 2 medium apples, peeled, cored, and diced into Ā½-inch pieces
- 1 cup fresh or frozen mango, diced into Ā½-inch pieces
- Ā½ cup dried cranberries, unsweetened or honey-sweetened
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- Ā¼ cup apple cider vinegar
- 3 tbsp honey
- Ā¼ cup water
- Ā½ tsp vanilla powder
- Ā½ tsp ground ceylon cinnamon
- Ā¼ tsp ground turmeric
- Ā½ 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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