Serve this sweet and sour Paleo chutney as a side, garnish, or topping at Christmas dinner!

Makes 2 cups


  • 1 TBSP coconut oil
  • 2 medium red onions, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut sugar
  • zest and juice of 1 lemon
  • 2 tsp mixed spice or pumpkin pie spice
  • Sea salt and black pepper, to taste
  • 2 lb fresh figs, stalks removed, quartered


  1. Melt the coconut oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly caramelized, 4-6 minutes.
  2. Add the vinegar, sugar, lemon zest and juice, spice, and a pinch of salt and pepper. Stir to combine. Bring to a boil, then turn the heat down to medium-low and simmer for 30 minutes, or until the mixture has thickened into a syrup.
  3. Add in the figs and cook, stirring occasionally, for 15 minutes, or until the figs are soft and have broken down slightly. Remove the pan from the heat.
  4. Spoon the chutney into sterilized jars, cover with lids, and allow to cool completely before refrigerating until ready to use. Use within 4 weeks.