Vegetarian 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. Diced apples and mango simmer down with dried cranberries, apple cider vinegar, and honey until the whole pot transforms into a thick, jammy spread with serious depth. Ceylon cinnamon and turmeric add gentle warmth and a gorgeous golden hue, while a finishing stir of vanilla powder rounds out the flavor in the most unexpected, aromatic way. The coconut oil base and all-fruit lineup mean this is naturally free of meat or animal byproducts beyond honey, making it a genuinely satisfying option for plant-forward tables. It works beautifully alongside roasted vegetables, spooned over a creamy cheese board, or tucked into a grain bowl that needs a little lift. The longer it sits, the better it gets ā so don't be surprised if you find yourself sneaking spoonfuls straight from the jar.
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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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