Pineapple Date Chutney
1 tbsp coconut oil 1 onion, peeled and chopped 1 tsp ginger paste 1 tsp mustard seeds 1 tbsp coconut oil 6 cups chopped pineapple 1 cup chopped (and pitted) Medjool dates 1/4 cup chopped dried figs 1 tsp garam masala 1/4 tsp cayenne pepper 1/4 cup coconut nectar 1/4 cup coconut sugar 1/4 cup balsamic vinegar 1 tbsp tamarind paste 1 tsp sea salt 1/4 tsp black pepper Melt coconut oil in a large saucepan over medium-low heat. Add the chopped onion and saute for a few minutes. Add the ginger paste and mustard seeds and saute for another minute or two. Add the additional tbsp of coconut oil along with the; pineapple, dates, figs, garam masala, and cayenne pepper. Cook over low heat (partially covered), stirring frequently, for about 10 minutes. Stir in the; coconut nectar, coconut sugar, balsamic vinegar, tamarind paste, sea salt, and black pepper. Cook for about another 10 minutes (partially covered), stirring frequently. Remove from heat and allow to cool for about 15 minutes. Puree in food processor or blender. Serve immediately or transfer to jars and refrigerate or freeze. Yields; about 4 cups.
