Turkey Free Vanilla Spiced Fruit Chutney
This sweet, tangy chutney is the kind of condiment that quietly steals the show at any table. Diced apple and mango form a jammy, fruit-forward base while dried cranberries add a chewy pop of tartness that keeps every bite interesting. Warm Ceylon cinnamon, golden turmeric, and a finishing stir of vanilla powder give it a gently spiced depth that feels almost luxurious for something so simple to make. A splash of apple cider vinegar and a drizzle of honey balance the whole thing into that perfect sweet-savory groove that makes chutney so irresistible. It simmers down into a thick, glossy spread that clings beautifully to whatever you pair it with ā cheese boards, grain bowls, roasted vegetables, or a good crusty bread. Everything in this recipe is completely plant-based and naturally free from any poultry, so there is zero guesswork about what went into the pot. Make a batch, let it cool, and watch it disappear faster than you expected.
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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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