Quick and Easy Harrisa Chutney

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.

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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. 1. Wash and chop the spring onions (including the green stems).
  2. Place a saucepan on medium heat and add 1 tbs coconut oil.
  3. 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.
  4. 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.
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