Xanthan Gum Free Vanilla Spiced Fruit Chutney
This sweet-savory chutney is the kind of condiment that makes everything around it taste better — spooned over roasted chicken, stirred into yogurt, or piled onto a cheese board with abandon. Diced apple and mango cook down with dried cranberries, honey, and apple cider vinegar into a thick, jammy sauce that's bright, a little tangy, and warmly spiced. Ceylon cinnamon and turmeric give it a gentle depth, while a finishing stir of vanilla powder adds something almost floral that you won't quite be able to place but absolutely won't want to leave out. Many store-bought chutneys and jarred condiments sneak in stabilizers or thickeners that can be a real problem for people avoiding certain additives — this one gets its gorgeous, spoonable texture entirely from the slow simmer, no shortcuts needed. The natural pectin in the apples and the reduction of the cooking liquid do all the work, so what you end up with is completely clean and genuinely delicious. It's the kind of recipe that rewards patience: the longer it bubbles away on the stove, the more the flavors meld into something that tastes like it came from a specialty shop.
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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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