Soy Free Vanilla Spiced Fruit Chutney
Sweet, tangy, and layered with warm spice, this fruit chutney is the kind of condiment that makes everything around it taste better — whether you're spooning it over roasted chicken, spreading it on a cheese board, or pairing it with grain dishes. Apples and mango simmer down into a thick, jammy base alongside dried cranberries, and the result is something that feels genuinely homemade in the best possible way. The finishing touch of vanilla powder stirred in off the heat gives it a subtle floral depth that sets it apart from anything you'd grab off a store shelf. Many jarred chutneys and condiments sneak in soy-based additives or fermented soy derivatives, so making your own with a clean, straightforward ingredient list is a real win. Every ingredient here — from the coconut oil to the apple cider vinegar to the honey — is naturally free of soy, so there's no label-scanning required. Ceylon cinnamon and turmeric add warmth and a gorgeous golden hue without overwhelming the bright fruit flavors. This is the kind of recipe you'll find yourself making on repeat once you realize how effortlessly it comes together.
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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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