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.
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.
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.
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!
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.
- 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
Soak raisins in a bowl of hot water for 10 minutes.
In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).
Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.
Put the chutney into a jar and store it in a dry place.
Recipe adapted from french Elle à Table magazine.