Sweet Potato Chutney

Ingredients:

6 cups cubed organic sweet potatoes (about 3 large potatoes, cut into 1/2" cubes)
2 large organic onions, diced into 1/4" pieces

1 1/2  cups fresh squeezed organic orange juice

1 1/2 cups water

juice of one regular lime or 2 key limes

1 cup organic dates cubed

1/4 cup maple syrup or other liquid sweetener
1 tbs epice (under dips/spreads)

1 tbs organic orange zest (from 2 oranges)

1 tbs + 1 tsp. garam masala
1 tbs freshly organic grated ginger
1 tsp sea salt (more or less)
1 tbs grape seed oil

Directions:

Heat grape seed oil in a large cooking pan on medium heat. Add the onions and epice with salt and fry for a few minutes until they begin to singe a bit, then reduce heat to low and cook, stirring occasionally, until a deep shade of caramelized brown—about 10-15 minutes. If onions start drying out or burning, add a tablespoons of water at a time to deglaze the bottom of the pan, using a wooden spoon or spatula to loosen up any stuck pieces. When the onions have caramelized, add the garam masala, orange zest and ginger and cook on medium heat for a minute. Add the sweet potatoes and maple syrup, stirring well to coat the potatoes in the onions and spices. Next, add the dates, water, lime juice and orange juice and bring to a boil, then cover and reduce heat to low. Allow the sweet potatoes to simmer for 40-50 minutes, stirring occasionally until the sweet potatoes are tender and the chutney is rich and syrupy and voila! Serve at any temperature you desire. Enjoy!

*Note: the chutney will keep in a jar, refrigerated, for at least five days. Makes somewhere between 4-5 cups of chutney.