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.

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.

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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 InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Fig Chutney
5 from 1 vote
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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

  • 1/2 cup brown sugar unpacked
  • 1/2 cup apple cider vinegar
  • 2 cups figs fresh or frozen, stems removed and quartered
  • 1/3 cup apple diced
  • 1/2 cup white onion chopped
  • 1/3 cup raisins
  • 1/3 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/4 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 Notes

Recipe adapted from french Elle à Table magazine.

Nutrition Facts
Fig Chutney
Amount Per Serving (1 tablespoon)
Calories 30
% Daily Value*
Sodium 34mg 1%
Potassium 42mg 1%
Total Carbohydrates 7g 2%
Sugars 5g
Vitamin A 0.1%
Vitamin C 0.6%
Calcium 0.7%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.
Fig Chutney | This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment to 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. #chutney, #christmas, #easy, #spiced

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Dairy Free Gluten free Recipes Sauces Spreads Under 300 cal Vegan Vegetarian
40 Comments
  1. 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.

  2. 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 🙂

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

    1. 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)

  4. 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??

    1. 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! 🙂

  5. 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.

  6. 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

    1. 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!

  7. 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 🙂

    1. 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 😉

  8. 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.

  9. 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!

    1. 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!

      1. 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

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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 🙂

    1. 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.

  15. 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?

  16. 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!!!

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