Sweet, tangy, and warmly spiced, this fruit chutney is the kind of condiment that makes everything it touches taste more interesting. Diced apple and mango simmer down with dried cranberries, honey, and apple cider vinegar into a thick, jammy sauce that hits every note — fruity, savory, a little sharp, and deeply aromatic. Ceylon cinnamon and turmeric give it a gentle golden warmth, while a finishing stir of vanilla powder adds a floral depth that makes the whole thing feel a little unexpected in the best way. Chutneys can sometimes sneak in nuts as a textural addition, but this one builds all its complexity through fruit, aromatics, and spice — no hidden ingredients to worry about. It's genuinely versatile, too: spoon it over roasted meats, swirl it into yogurt, spread it on a cheese board, or use it to upgrade a simple grain bowl. The longer it sits, the more the flavors meld, so leftovers are arguably even better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
