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    You are here: Home / Recipes / Dairy Free / Fig Chutney (+ VIDEO)

    Fig Chutney (+ VIDEO)

    Published on Jul 31, 2012 · Last updated on Dec 24, 2018 · 121 Comments

    11.7K shares
    Jump to Recipe
    Pinterest graphic of fig Chutney

    This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards.  Seasoned with warming spices like cloves and ginger, it also makes for a great DIY Christmas gift idea. See the recipe video below!

    Fig Chutney with apples and raisins filled into a glass jar ready to be sealed

    This easy Fresh Fig Chutney is one of my favorite ways to eat figs. I love how the added warming spices and the plump raisins enhance their taste and natural sweetness.

    I know Fig Chutney sounds a little bit like Christmas, but I eat this sweet and sour chutney all year round, using fresh figs if they are in season or frozen ones if they're not. This Fig Chutney is so good you shouldn't wait for Santa to make some! Not to mention your house will smell amazing of cinnamon, cloves and nutmeg.

     

    side view of Fresh Fig Chutney in a glass jam jar on a striped kitchen towel

    You can serve some Fig Chutney with white meat and it also pairs nicely with cheese, especially all creamy and buttery cheeses like Brie or Jarlsberg.

    Or go crazy and use it also as a spread for sandwiches. It's an easy way to take your sandwich to the next level! Remember that amazing gourmet sandwich I told you about last week? I used fig chutney to add some sweetness to it! I'll post the recipe soon.

    close-up of a jam jar filled to the top with Fresh Fig Chutney

    If you tried this Fig Chutney, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Fig Chutney
    4.96 from 25 votes
    Print

    Fig Chutney

    This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards.  Seasoned with warming spices like nutmeg, cloves and ginger, it also makes for a wonderful DIY Christmas gift idea for your foodie friends.

    Course Appetizer, Condiment
    Cuisine American, Middle Eastern
    Keyword appetizer, chutney, easy, figs, gift, preserved, raisins, spices
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 35 minutes
    Servings 24 tbsp - 1.5 cup - one 9 oz jar
    Calories 30 kcal

    Ingredients

    • ½ cup brown sugar unpacked
    • ½ cup apple cider vinegar
    • 2 cups figs fresh or frozen, stems removed and quartered
    • ⅓ cup apple diced
    • ½ cup white onion chopped
    • ⅓ cup raisins
    • ⅓ tsp salt
    • ½ tsp ground ginger
    • ¼ tsp ground clove
    • ¼ tsp ground nutmeg

    Instructions

    1. Soak raisins in a bowl of hot water for 10 minutes.
    2. In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).

    3. Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.
    4. Put the chutney into a jar and store it in a dry place.

    Recipe Video

    Recipe Notes

    Recipe adapted from french Elle à Table magazine.

    Nutrition Facts
    Fig Chutney
    Amount Per Serving (1 tablespoon)
    Calories 30
    % Daily Value*
    Sodium 34mg1%
    Potassium 42mg1%
    Carbohydrates 7g2%
    Sugar 5g6%
    Vitamin A 5IU0%
    Vitamin C 0.5mg1%
    Calcium 7mg1%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Couscous & Consciousness

      August 01, 2012 at 1:29 pm

      Totally have to try this chutney. I adore figs, and I'm lucky enough to have a neighbour with a very prolific fig tree who is happy for me to raid the tree as they don't eat them. I have several months to wait for that to happen (it's winter here), but I've bookmarked this for when the season arrives.

      Beautiful photos.

      Reply
    2. Marie

      August 01, 2012 at 7:26 pm

      You are very lucky indeed! I bet you have enough figs to freeze some and enjoy them all year round, don't you?
      I've seen that you live in New Zealand! I'll be moving to Australia in a couple of months, so I'll be experiencing reverse seasons too!!
      Thanks for the photos 🙂

      Reply
      • DIANE BROWN

        May 27, 2020 at 12:16 am

        DID YOU MOVE TO AUSTRALIA.

        Reply
        • Marie

          June 01, 2020 at 9:55 am

          I lived in Sydney, Australia for about 3 years but moved a couple of years ago 🙂

          Reply
    3. Sean

      August 03, 2012 at 10:28 pm

      We make something similar, but we also add a little chili flake. The heat along with the spices and the fruitiness is wonderful.

      Reply
      • Marie

        August 03, 2012 at 11:26 pm

        This sounds delicious indeed, thanks for sharing this idea! I'll definitively try that next time I'm making some (that is to say, very soon)

        Reply
        • Bindy McClymont

          February 04, 2019 at 11:43 am

          Can't wait to try this recipe as we have an abundance of figs at the moment Can you freeze figs? If so how?
          Cheers

          Reply
          • Marie

            February 05, 2019 at 9:45 am

            Yes definitely, that's what I do when figs are in season so I have some all year round 🙂 I cut them in quarters, line a large baking sheet with parchment paper and lay the figs in a single layer. Then I put them in the freezer and when they're frozen (about 3-4 hours usually) I put them in freezer bags. With that method, they won't stick to each other and you can take out and thaw just the quantity you need.

            Reply
    4. Leila

      August 06, 2012 at 11:16 pm

      Yum! I have about a cup of fresh figs right now and this looks like the perfect recipe for them! I'm not big on actual canning...How long will this last in the fridge just after it's made??

      Reply
      • Marie

        August 06, 2012 at 11:57 pm

        At least one month for sure, and maybe even two. But I couldn't tell for sure because it always disappears very fast from my fridge! But make sure to save some until wednesday so you can try a delicious sandwich recipe I'm so excited to share! 🙂

        Reply
    5. a. smith

      October 06, 2012 at 10:17 pm

      Am I missing something? How much sugar?

      Reply
      • Marie

        October 07, 2012 at 12:08 am

        1/2 cup, unpacked.

        Reply
    6. Evie

      July 19, 2013 at 12:59 pm

      We had a fig tree in our backyard growing up, and they were so yummy fresh off the tree. It's been a long time, but I still miss them. If I can find some figs, I'm going to try this.

      Reply
      • Marie

        July 19, 2013 at 9:06 pm

        Yum, fresh figs from the tree, you're lucky! I'm not surprised you miss them 😉 thanks for stopping by!

        Reply
    7. Esther

      January 21, 2014 at 4:21 pm

      i HAVE A BUCKET OF FIGS BOUGHT TO ME BY MY NEIGHBOUR I AM GOING AWAY TOMORROW BUT FIGS ARE TOO GOOD SO i AM BOTTLING THEM NOW YAY I LIVE IN AUSTRALIA AND THE FIGS GROW TWICE A YEAR AND HUNDREDS OF THEM CURRENTLY A 42% DAY BEEN IN THE POOL WITH MY GRANDKIDS

      Reply
      • marie

        January 29, 2014 at 4:13 am

        I live in Australia (Sydney) too Esther! The weather is just great, I have to agree with you!! Enjoy the figs when you're back!

        Reply
      • Barb

        August 26, 2018 at 7:47 pm

        You can freeze the figs too

        Reply
    8. Sydney

      July 15, 2014 at 11:35 am

      We, too, have a prolific fig tree and need more than just a fig jam recipe in order to not waste all the figs. We just tried making this chutney recipe. Thank you for the good directions; yes, it's a simple process but I appreciate straightforward.
      So I think it turned out very nicely. The combination of ingredients thickened up just like it's supposed to and has a nice paste consistency. I like that it has a savory background taste in conjunction with the spices and I'm looking forward to topping some rotisserie chicken with it.
      Thanks to Marie-from-Sydney for a great recipe!

      🙂 Sydney 🙂

      Reply
      • marie

        July 23, 2014 at 11:21 am

        You're so lucky to have a fig tree!! I wish figs were not that expensive here, I need to make this fig chutney again soon! I'm really glad you liked this recipe Sydney! Marie-from-Sydney 😉

        Reply
    9. Shey

      August 14, 2014 at 1:52 pm

      I just made this today and it is amazing! I had to cook it longer than the recipe suggested to really cook out the liquids; maybe 1 1/2 hours? It's so delicious, I may have to hit my neighbor up again for a last picking before fig season is over. And 4+ cups of quartered figs yielded 3 pint jars of chutney.

      Reply
      • marie

        August 15, 2014 at 11:27 am

        I'm happy to know it worked well for you Shey 🙂 thanks for stopping by and letting me know.

        Reply
    10. Shirley

      July 18, 2015 at 7:07 am

      want to take this as a gift. Can it be processed like a jam so it will be shelf stable?

      Reply
      • marie

        July 20, 2015 at 5:31 pm

        yes definitely Shirley!

        Reply
    11. Heather

      August 05, 2015 at 2:50 am

      My mother-in-law's fig tree produced a ton of fruit this year, and I made a few trips over to pick them. I made this about 2 weeks ago, and it tastes amazing and is ridiculously easy to make! I used the figs in a few different recipes, but I think this is my favorite.

      *Now here is the statement about how I did it differently that everyone hates (myself included).*
      I don't care for ginger and didn't have nutmeg, so those were omitted. I used a whole clove instead of ground since that's what I had. With that being said, it was still fantastic. I'm getting ready to make another batch right now. Thanks so much for sharing!

      Reply
      • marie

        August 07, 2015 at 12:02 pm

        Haha you made me laugh Heather. I don't mind the "i did that" comments, quite the contrary actually 🙂 It's great to know the recipe was still good without these spices. So glad you enjoyed this chutney!

        Reply
    12. Rose

      July 29, 2016 at 4:14 pm

      Can I put put it in containers and freeze as you would freezer jam?

      Reply
      • marie

        July 29, 2016 at 8:08 pm

        I think it would freeze well yes 🙂

        Reply
    13. Bridget Priest

      October 16, 2016 at 9:12 pm

      I'll have to use dried figs. Do you think it will work?

      Reply
      • Marie

        October 17, 2016 at 2:38 am

        I don't think it would, dried figs have a completely different texture. Sorry!

        Reply
        • shelley

          September 16, 2017 at 11:16 pm

          If you soak the dry figs for a while in water, or spray them and put them in a plastic bag overnight, they should plump up.. Or perhaps you could make up the recipe and let it sit for several hours before you cook it… It would be a bummer to want to make this recipe and only have dry figs. I'd say try it… it will be delicious… My two cents

          Reply
    14. Tammie O'Geen

      September 18, 2017 at 1:37 am

      I made a batch yesterday and loved it so much made another today. Did each batch x 4. Going to can it tomorrow.. thank you so much for sharing this!

      Reply
      • Marie

        September 18, 2017 at 3:37 pm

        So lovely to hear Tammie! 🙂

        Reply
    15. Judy Rowe

      November 27, 2017 at 6:26 am

      Enjoy this on a whole wheat cracker ("Wheat Thins" here in U.S.) topped with a bit of Gorgonzola cheese and piece of walnut--makes a great appetizer.

      Reply
      • Marie

        November 28, 2017 at 10:25 am

        Oh yes that sounds amazing!

        Reply
    16. Neena Gulati

      January 05, 2018 at 2:55 am

      Amazing chutney.....I made with dried figs as I had big pack from Costco sitting in fridge. As figs were not fresh I could cook for 30min only as it was sticking and got thick, also I didn’t have apple cider vinegar so I used mix of normal and balsamic vinegar so may be that’s why 30min was enough. But irrespective the taste is amazing cold or hot both taste fantastic...me and my husband couldn’t stop eating. Oh ya I added Chili flakes as well as suggested in one previous review. Thanks so much for sharing...I will keep making it now.

      Reply
      • Marie

        January 05, 2018 at 5:06 pm

        Thanks so much for your feedback Neena, I'm glad to hear it works with dried figs as well!

        Reply
    17. Maggie Voigt

      January 27, 2018 at 4:06 pm

      I am an Aussie living in Holland and so miss having a fig tree to plunder. My mum always made fig jam and added a tablespoon of grated fresh ginger. It adds a fresh zest to the sweetness of the figs.
      I also make a fig chuntney here in NL and ofcourse always have to use dried figs. I cover them with boiling water and soak overnite. It works perfectly and you seem to get an even more intense fig flavour. I also pine nuts at the end. So yummy all year round!

      Reply
      • Marie

        January 28, 2018 at 1:06 pm

        I love the addition of the ginger! And it's great to know it works with dried figs as well. Thanks Maggie 🙂

        Reply
    18. Tracey

      March 22, 2018 at 2:41 am

      My dad has fig trees and has gave me a few kilos and ended up making fig jam for the 1st time the other day and now he has given me another few kilos and thought I'd make chutney this time (as well will be my 1st time). So I have a few questions, this recipe makes about a 300ml jar? Do you cool it down 1st before bottling it up? Do the jars have to be hot (as that's how i did it with the jam)

      By the way this recipe sounds amazing, so I'm going to give it a try 🙂

      Reply
      • Marie

        March 22, 2018 at 11:03 am

        You lucky girl! This recipe makes about 1.5 cups (255 grams / 9 oz). The jars don't have to be hot and you can pour the chutney while it's hot. I've always kept this chutney is the fridge so I'm not sure if it stores well like a jam.

        Reply
    19. Miri

      April 01, 2018 at 9:52 am

      Hi Marie,
      I'm having a go at this recipe, you don't mention if the raisins are drained. I am assuming they are. It just makes for a very thin sauce. Wondering if I need to add water? Also you don't mention to cover while the mixture is simmering. Again, I assume not?

      Reply
      • Marie

        April 01, 2018 at 11:35 am

        Yes you need to drain the raisins, without adding water. It cooks uncovered. Hope you'll enjoy this chutney!

        Reply
    20. Carole

      August 05, 2018 at 3:30 am

      I have about 10 gallons of Fresh frozen figs. We have about 3 trees. I am going to make preserves and things for the holidays. I want to make this as well for gifts but how long will this chutney keep on the shelf or fridge?

      Reply
      • Marie

        August 15, 2018 at 10:15 am

        If you sterilize and seal your jars properly (more info here), it should last about a year on the shelf. Once open, you must keep it in the fridge and use within 4 weeks.

        Reply
    21. Betty Aldridge

      August 05, 2018 at 8:49 pm

      I love this! We have a prolific fig tree and enough freezer jam and chopped figs in the freezer for the year plus, so I was happy to find it. My changes: Golden raisins soaked in hot brandy (other sweet alcoholic beverages would work); 1 tsp grated fresh ginger; 1/2 tsp lemon zest; 1/2 tsp crushed red chilies. I do drain off the brandy after soaking, toss all in the pot at once, store in freezer but next year I may do water-bath. Thank you!!!

      Reply
      • Marie

        August 07, 2018 at 10:32 am

        This sounds delicious Betty! Thank YOU!

        Reply
    22. Siera G

      August 12, 2018 at 1:48 pm

      I don't love figs but have a fig tree. it was a shame to leave the figs, so I thought I'd give this recipe a try. It was fabulous! Hubby raved about it. will be making more batches to freeze for year round enjoyment. Thanks so much for the recipe!

      Reply
      • Marie

        August 15, 2018 at 10:01 am

        Lucky you! You can make batches and batches of fig chutney now! So glad you and your hubby loved this recipe 🙂

        Reply
    23. Matilda Hocking

      August 17, 2018 at 8:08 am

      This recipe is easy and tastes great! I made a double batch and Im super happy with the results....thank you

      Reply
      • Marie

        August 17, 2018 at 12:46 pm

        Super happy to hear Matilda 🙂

        Reply
    24. Sue

      August 17, 2018 at 10:29 am

      I live in England and have a bumper crop of figs this year. Are your measures in American or Australian cups. Also, as I want to make more do I just increase all ingredients x 3 for example or will it alter the consistency/taste? Hope you can help.

      Reply
      • Marie

        August 17, 2018 at 12:44 pm

        Hi Sue! It's American cups. Yes, you can just increase all ingredients to make more, it will work fine. Enjoy!

        Reply
    25. TC

      September 10, 2018 at 6:41 pm

      I love how long this recipe has been enjoyed for! Stupid question, first time I am attempting to store figs instead of gobbling them up fresh 🙂 should I peel the figs prior to chopping and boiling to make the chutney? Thanks.

      Reply
      • Marie

        September 12, 2018 at 1:12 pm

        Not a stupid question at all! No need to peel them 🙂

        Reply
    26. Jenny

      September 15, 2018 at 6:30 pm

      Yummy! First time trying figs. Thinking for Christmas presents. I’m assuming water bath canning in jars is ok?

      Reply
      • Marie

        September 17, 2018 at 12:03 pm

        Yes I think so! 🙂

        Reply
    27. Nicole

      October 18, 2018 at 1:10 pm

      Thanks you fior this fabulons recipe ! Delicious chutney and a simple, no messing set if instructions. I live on Brussels, Belgium -this year, thanks to a heatwave our tree is buckling under the weight of all the fruit. Off to make my 2nd batch this week -this time I'll add some balsamic vinegar and a bit of lemon.

      Reply
      • Marie

        December 11, 2018 at 9:57 am

        You're so lucky to have a fig tree! Bon appétit 🙂

        Reply
    28. Diane

      October 22, 2018 at 6:56 pm

      I made this chutney a few weeks ago, when we didn't know what else to do with our figs aside from jams. Delicious! My mother-in-law likes it on crackers, and I like it best with roast chicken so far. My m-i-l has also made her own batch.
      I'm glad to have found your recipe. It has definitely been saved in our collection. I've made chutney twice times now, and I will probably do one more batch as the last of the figs ripen.
      Thank you!

      Reply
      • Marie

        December 11, 2018 at 9:54 am

        So happy to hear you all love this recipe Diane! I love this chutney with poultry too!

        Reply
    29. Robin Robison

      October 23, 2018 at 3:57 am

      I am making this fig chutney tomorrow! Looks delicious. I was wondering though, can you double the recipe???

      Reply
      • Marie

        December 11, 2018 at 9:54 am

        Absolutely!

        Reply
    30. Sylvia

      January 19, 2019 at 10:26 pm

      I have just made this and also added some dates, as I remember years ago buying a date and fig chutney which I really enjoyed. It is delicious, thanks for your yummy recipe.

      Reply
      • Marie

        February 05, 2019 at 10:06 am

        Sounds lovely Sylvia! Thank you 🙂

        Reply
    31. Vicki moir

      March 09, 2019 at 8:25 am

      I just finished making this. I doubled the recipe cooked for an hr and a half as it thickened really well however ghe apple didnt soften a lot. Not that i mind as the flavour is stunning. Thank you xx

      Reply
      • Marie

        April 07, 2019 at 12:42 pm

        Thanks for this awesome feedback Vicki, glad you enjoyed this recipe 🙂

        Reply
    32. Kliewer Terry

      June 20, 2019 at 1:21 am

      Made this lovely recipe today. Delicious! I hale from New Mexico USA, and God has blessed me me with a very prolific fig tree, (brown Turkey figs)
      I enjoyed so much hearing the comments from around the world literally, what a sweet girl to answer all the questions and sharing your wonderful recipe thank you. Terry

      Reply
      • Marie

        December 12, 2019 at 8:48 am

        Isn't it a wonderful community? I love it when people from all over the word try my recipes 🙂

        Reply
    33. Chance

      July 23, 2019 at 2:08 am

      I made this with some allspice and "Island Spice Dessert Blend" because I couldn't find my ginger and clove jars, and it turned out really well! Thanks for sharing the recipe. I got the figs from my Memaw, and gave her the link to your recipe so she could try it, too. 🙂

      Reply
    34. Elizabeth

      August 04, 2019 at 5:31 am

      I made this recipe today, with a couple modifications: used fresh pineapple instead of apples and fresh ginger instead of ground ginger. This recipe is absolutely delicious. My figs are Desert King and they are very sweet and juicy - so, I can probably do with less sugar next time. Thanks for sharing this recipe.

      Reply
      • Marie

        December 12, 2019 at 8:46 am

        Very good to hear you can use pineapple instead of apples! Thanks for letting us know Elizabeth 🙂

        Reply
    35. joan C Rockwell

      August 14, 2019 at 8:48 pm

      Just made the recipe and doubled it.. The only thing different I did was add a few pepper flakes. It turned out amazing.. So glad you shared this recipe as I had lots of figs to work up. Thanks..Joan

      Reply
      • Marie

        December 12, 2019 at 8:45 am

        I bet the hint of pepper flakes was lovely! Thanks for sharing Joan 🙂

        Reply
    36. Roz

      September 07, 2019 at 2:22 pm

      I live in England and we have had a great yield of figs so I am trying this recipe.So simple and with an apple tree in the garden it’s a winner.

      Reply
      • Marie

        December 12, 2019 at 8:47 am

        I hope you love it Roz!

        Reply
    37. Danéal

      October 01, 2019 at 8:57 pm

      Just made this with dried cranberries instead of raisins, to use up some figs from our trees. I'm thinking it'll be great with roast turkey next month. Thanks so much for sharing this recipe. It's fantastic!

      Reply
      • Marie

        December 12, 2019 at 8:44 am

        I'm loving this variation!

        Reply
    38. Kelsey

      October 22, 2019 at 2:39 am

      This is delicious! I'll be making this again.

      Three notes for other readers:
      I used a mix of dried currants and yellow raisins since that's what I already had in the cupboard, and gave them an extra 10-15 minutes to soften. Definitely drain the water before adding the raisins to the mix!
      Doubling up ingredients worked out fine.
      I let it sit and thicken for about an hour and a half to two hours, since I was cautious about the bottom burning and probably set it to a lower heat than I needed to (for the last half hour, it was on the absolute lowest setting).

      This was a great way to use up the overripe figs in my fridge!

      Reply
      • Marie

        December 12, 2019 at 8:36 am

        Thanks for your note Kelsey, and happy to hear you enjoyed this chutney 🙂

        Reply
    39. Fenna Corry

      November 24, 2019 at 10:04 pm

      I have GALLONS of frozen figs from our three fig bushes and made this today (quadrupled recipe) and it turned out great. Actually I used 6 times as many figs (12 cups), but then just 4 times all the other ingredients. I might reduce the sugar a bit more next time I make this since it's still plenty sweet. I canned three pints and have one quart ready for an upcoming Indonesian meal. Thanks for helping me find yet another way to use my bounty of figs.

      Reply
      • Marie

        December 12, 2019 at 8:38 am

        All of you with your excess of figs are making me jealous! haha. Happy to hear I could help you with your bounty!

        Reply
    40. Marilyn

      December 14, 2019 at 11:40 pm

      I am about to try this and wondering if I just put it in a jar how long it lasts?

      Reply
      • Marie

        December 15, 2019 at 8:24 am

        At least 3 months if you keep it in the fridge

        Reply
    41. Nico Bronkhorst

      December 31, 2019 at 4:28 pm

      I am going to try this recipe, it's a pity that it doesn't last that long, since I have gig jam that was made 7 January 2017 that is still perfect. Since we can't eat fast enough or do more jam, we are going to give your recipe a go.

      Reply
      • Marie

        January 01, 2020 at 10:31 am

        Hope you love it too Nico!

        Reply
    42. Leonie Small

      February 07, 2020 at 6:33 am

      Made this just now and it looks lovely, I didn’t have quite enough fresh figs so I added some chopped sugar plums as well.
      Do you make mango chutney? It’s our family favourite.

      Reply
      • Marie

        May 06, 2020 at 11:52 pm

        That sounds wonderful! I bet the plums blended it beautifully! I LOVE mango chutney -, especially with chicken. I have this Mango Apple Chutney recipe on the blog that you might want to try out. Enjoy!

        Reply
    43. Margaret Butler

      March 01, 2020 at 10:19 am

      I have just made a double batch of the Chutney. Beautiful flavour going to make some more. My Fig tree is just about finished producing have to beat the birds now from eating them although i have frozen a lot.

      Reply
    44. Kat

      April 14, 2020 at 2:47 am

      I used two varieties of figs given to me from a neighbour and substituted apple cider vinegar for malt. Divine!

      Reply
      • Marie

        May 04, 2020 at 5:43 pm

        Sounds delicious Kat!

        Reply
    45. Robert

      June 21, 2020 at 12:55 pm

      Hi Marie,
      Unfortunately my attempt turned out a really dry end result. Not sure what I did wrong, but how can I fix it? Please let me know, and thank you in advance.
      Have a great day!

      Reply
      • Marie

        June 22, 2020 at 9:24 am

        Hi Robert! I'm sorry it didn't turn out for you. If it's dry, you might have cooked it for too long? It's hard to tell if it's salvageable now since I'm not in the kitchen with you but you could try mixing it with a bit of orange juice to make it smoother. Hope this helps!

        Reply
    46. Sammie Cockrell

      July 27, 2020 at 9:32 pm

      This is delicious stuff! I made twice the amount and processed it to be shelf stable so I can use it during the holidays. I used fresh grated ginger instead of the powdered ginger which gave it more heat. Delicious.

      Reply
      • Marie

        August 25, 2020 at 5:20 pm

        Awesome! Thanks for sharing Sammie 🙂

        Reply
    47. Susan

      August 03, 2020 at 3:18 am

      Found some figs in my freezer from last year and needed something to do with them. This recipe is delicious. Will definitely be making this again.

      Reply
      • Marie

        August 25, 2020 at 5:15 pm

        Thanks Susan! This recipe works well with both fresh and frozen figs 🙂

        Reply
    48. Barbara Plaskett

      August 09, 2020 at 6:24 pm

      I love this recipe I do this recipe every year for the last few years since my fig trees have matured. The first time I tried it I used balsamic vinegar because that’s what I had on hand. I also didn’t have raisins, because I never have raisins, but I did have dried apricots and I think I had seen somewhere where people added chili flakes so I did that as well. Second time I tried it I thought I should be true or to the recipe because someone suggested that I couldn’t can it if I used balsamic vinegar. I think it lost some of the flavor with the Apple cider vinegar so I tried one batch with half apple half balsamic. Still prefer the balsamic version. After reading all the comments and then checking your link for the canning process I am still left wondering if Canning using the balsamic vinegar will work. I’ve never canned anything before and I’m nervous about it. I love this recipe so much, I have never used chutney before how I am I complete convert. I’m gonna try it this year with a little less sugar. So again my question is will that work for canning?

      Reply
      • Marie

        August 25, 2020 at 5:44 pm

        I'm super glad to read you love this recipe and have made it for years Barbara! As for your question re: canning, I'm unfortunately not a canning expert at all so I'm afraid I can't help you. Maybe someone knows and can chime in?

        Reply
    49. Nick Exton

      August 11, 2020 at 12:38 pm

      Fantastic result!
      The best chutney in my opinion is made by "Mrs Balls" down in SA. No chance of getting it in Spain and with the abundance of fig trees everywhere I tried this.

      Mrs Balls chutney is now 2nd best.

      Reply
      • Marie

        August 25, 2020 at 5:29 pm

        Oh thanks so much Nick, what an awesome review! 🙂

        Reply
    50. Janet Massey

      August 17, 2020 at 3:48 pm

      Love this recipe. Just recently discovered it, I live in Greece so fig trees everywhere. Just got a fresh batch of chutney cooling and frozen extra figs. Will keep collecting for winter.

      Reply
      • Marie

        August 25, 2020 at 5:06 pm

        Lucky you! Glad you loved this recipe Janet, thanks for sharing 🙂

        Reply
    51. Heather

      August 27, 2020 at 6:52 pm

      I'm so stoked to make this recipe!
      Can this be doubled or tripled using the same ratios?
      I want to can it and figure 10 minutes in a water bath canner will do the trick.
      Thanks for this great recipe!

      Reply
      • Marie

        August 28, 2020 at 9:32 am

        Yes, you can absolutely double or triple it 🙂 Enjoy!

        Reply
    52. Molly Stearns

      September 12, 2020 at 9:03 pm

      Do I peel the fresh figs

      Reply
      • Marie

        October 03, 2020 at 7:57 pm

        No need to peel them Molly.

        Reply
    53. Angela Brough

      September 17, 2020 at 7:27 pm

      Hi my husband is intolerant to onions, can i leave them out?

      Many thanks

      Reply
      • Marie

        October 03, 2020 at 7:57 pm

        Absolutely!

        Reply
    54. Amber

      September 19, 2020 at 6:48 pm

      I’m about to try this recipe out but can you tell me how you measure fresh fruit in cups please? I have a tonne of fresh figs I want to make gifts from 🙂

      Reply
      • Marie

        October 03, 2020 at 8:11 pm

        Hi Amber,
        I'm not sure I understand your question but basically, you cut the figs in four, place them in the cup and measure 2 cups this way. You don't have to be super precise, this recipe is pretty forgiving.
        Hope this helps!

        Reply
    55. Lisa Millraney

      September 26, 2020 at 10:34 pm

      thanks for this recipe! I have fresh figs coming out my ears, have made jam and baked fig cake and eaten them fresh for lunch, and wondered how not to waste the rest. I tweaked your directions a bit, added cinnamon, mustard powder and a hit of chipotle, and mixed dried cranberries with the raisins since I had 'em in the pantry. 😀 it's delicious!

      Reply
      • Marie

        October 03, 2020 at 8:02 pm

        I love the sound of your substitutions/additions Lisa, thanks for sharing!

        Reply
    56. RobbieB

      October 26, 2020 at 3:42 am

      Simple, straight-forward recipe with a wonderful flavor profile. Next batch will include some black pepper and a pinch of ground cardamom. Who-hoo, game’s on!

      Reply
      • Marie

        October 29, 2020 at 4:05 pm

        Thanks so much Robbie!

        Reply
    57. Cathy Stephens

      October 28, 2020 at 8:36 pm

      We have fig trees on some property in Georgia. We brought home some perfectly ripe figs and made this recipe. OMG! It is to die for! We grilled tandoori chicken and served the chutney on the side. We've decided to make this with our Thanksgiving turkey every year. Thank you so much!

      Reply
      • Marie

        October 29, 2020 at 4:05 pm

        I'm honored and happy you're choosing my recipe for your Thanksgiving celebrations! Thanks Cathy 🙂

        Reply
    58. Pam Baillie

      December 20, 2020 at 3:49 am

      We have a fig tree with massive fruit. I only needed 2 figs for 2 cups of fruit and originally made double quantity. It was so delicious I made a second batch. It will make nice gifts for Christmas. Thank you so much.

      Reply
      • Marie

        December 21, 2020 at 8:01 pm

        Amazing! Happy you liked the recipe. Happy holidays, Pam!

        Reply
    59. Rebecca Lawrence

      May 24, 2021 at 1:22 am

      I made a triple batch of this chutney in my slow cooker. I had an abundance of figs and have never tried fig chutney before. It’s soooo good! I put all the ingredients in and let it slow cook for about 5 hours - it turned out perfect! I used less raisins than the recipe suggested (just what I had left in the pantry) and I didn’t per-soak the raisins

      Reply
      • Marie

        May 24, 2021 at 11:31 am

        It's great to know it works well in the slow-cooker. Thanks for sharing Rebecca!

        Reply

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