Walnut 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. 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.
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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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