Chutney is one of those overlooked magic-makers in the US. I particularly love the UK addition of chutney to grilled cheese. This one is incredibly fast and incredibly tasty. It will add a kick to any meal. Whip up a batch (makes about 1 1/2 cups) and keep it in your fridge in an airtight container for a week or two. Everyone will enjoy it.
Quick and Easy Harrisa Chutney
(based on a recipe from My New Roots Blog)
- 2 bunches of spring onion (equals roughly 3 cups chopped) — (you can also add in a regular or sweet onion if you don’t have enough spring onions)
- 1 tbs coconut oil
- pinch of sea salt
- 1 Tbsp. harissa paste (add more or less depending on how spicy you like it)
- 2 large dates, preferably Medjool, pitted
- 3 Tbsp. cold-pressed olive oil
- 3 Tbsp. lemon juice
- 1. Wash and chop the spring onions (including the green stems).
- Place a saucepan on medium heat and add 1 tbs coconut oil.
- Add onions (both kinds, if using) to saucepan and simmer for about 5 minutes, or until the onions start to look a bit see through.
- Place all ingredients into a blender and blend on high until the ingredients are smooth but still a bit chunky. Taste season as you like.