Shellfish 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 apple cider vinegar and honey into a thick, jammy sauce, while Ceylon cinnamon, turmeric, and a finishing stir of vanilla powder give it a depth that feels almost exotic. The fresh ginger and garlic build a savory backbone that keeps it from tipping into dessert territory ā this is very much a condiment with range. It's brilliant alongside roasted meats, spooned over a cheese board, or tucked into a grain bowl that needs a little lift. Store-bought chutneys can be a minefield of mystery ingredients, but every single component here is straightforward and easy to verify. The whole thing comes together in one saucepan, and the longer it sits, the better it gets as the flavors meld and the texture tightens into something truly spoonable and gorgeous.
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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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