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
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