Fresh Fig Chutney

Fresh Fig Chutney

Our old, rather unreliable fig tree has come up trumps this September. It has yielded a hoard of wonderfully juicy, plump figs so I’m reaping the harvest with gusto.

Eaten fresh with a soft goat cheese, a drizzle of honey and a pinch of flaked sea salt is my idea of utter heaven (cheese and pudding in one!). Or fig jams and chutneys help keep your fig craving satsified during the sunless months.


This fig chutney is sticky, sweet & aromatic – fantastic with a good cheddar.  I use figs that are really ripe and almost oozing their sugars out.  It’s a good way to use up figs, which are just starting to wither and go mouldy (simply peel them).

This recipe only makes about two medium sized jars of chutney.


You will need:
1 tablespoon of olive oil
1 large red onion, finely diced
about a 2cm piece of fresh ginger, peeled and finely grated
120g golden caster sugar
juice and zest of one lemon
100g raisins
1 teaspoon of yellow mustard seeds
1 small cinnamon stick
1/2 teaspoon mixed spice
1/4 teaspoon flaked sea salt
a pinch of Aleppo chilli (size depending on your strength preference)
450g fresh figs, stemmed and quartered

Place a wide, heavy-based pan over a medium heat and add the olive oil.  When the oil is hot add the diced red onion and cook for about 8 minutes until softened and translucent, stirring occasionally.
When the red onion is soft, add the remaining ingredients, except the figs.  Turn down the heat slightly and cook everything at a steady simmer for about 20 minutes so you have reduced the vinegar and the mixture starts to darken and begins to get deliciously sticky.  Now add the figs. Cover the pan with a lid, and cook for roughly 10 minutes until the figs are tender and cooked. Now remove the lid and simmer for a further 10 – 15 minutes letting the mixture thicken and become jam-like.  Make sure you stir often so the bottom doesn’t catch and burn.


Once the chutney is ready put into two clean, sterilised jam jars and seal immediately while it is still hot.  It will be difficult, but leave for about three weeks before opening and eating to allow the flavours to infuse. You should have a dark, sticky, fragrant fig chutney to munch on throughout the winter months.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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