Fig Chutney (+ VIDEO)

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

Fig Chutney
4.96 from 24 votes

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


  • 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


  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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  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)

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

        1. 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.

  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.


    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 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?

  17. 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!!!

  18. 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!

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

  20. 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.

  21. 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.

  22. 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.

  23. 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!

  24. 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.

  25. 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

  26. 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

  27. 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. 🙂

  28. 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.

  29. 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

  30. 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.

  31. 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!

  32. 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!

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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!

    1. 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!

  38. 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.

  39. 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.

  40. 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?

    1. 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?

  41. 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.

  42. 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.

  43. 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!

  44. 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 🙂

    1. 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!

  45. 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!

  46. 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!

  47. 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!

  48. 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.

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