Fig Chutney (with Fresh, Frozen or Dried Figs)
This fig chutney recipe is so quick to make and it makes a lovely addition to cheese or charcuterie boards! If you’re in fresh fig season, I definitely recommend making a big batch and I’ll show you how to store it so you always have some left for later use.
My favorite way to prepare this chutney is with fresh fruit, but I’ll show you how to make it with frozen or dry figs too!
Fresh fig season begins in August and ends in October, depending on the year and region. A fresh fig chutney is a great way to avoid wasting ripe figs that are slightly bruised or beginning to over-ripen.
More recipes with figs
List of Ingredients
To make this fig chutney, you need figs of course but not only! Here are some tips on how to choose your ingredients well.
- Figs: Choose ripe and seasonal fresh figs. I prefer purple figs for a deeper color but green figs would work too.
- Red onion: Red onion enhances the taste of the chutney and also gives it a nice color. You can replace it with a yellow onion. It won’t make too much difference in taste but it will give less color to the chutney.
- Dry white wine vinegar: White wine vinegar will give acidity to the chutney. This is what sets it apart from a jam. Choose a dry white wine vinegar, therefore not sweetened. You can also replace it with red wine vinegar or lemon juice.
- Brown sugar: Brown sugar is simply used to sweeten the chutney. It is also thanks to the sugar that the chutney will keep for a long time. You can replace the brown sugar with white sugar.
- Fresh ginger: Fresh ginger gives a slightly spicy touch to chutney. You can replace it with ground ginger.
- Spices: This recipe is my basic fig chutney recipe but you can add any spices of your choice (cinnamon, cardamom, garlic powder, ground nutmeg, ground coriander). I really like a mix of cinnamon, cardamom and nutmeg.
You will find the exact quantities in the recipe card.
Fig Chutney: step by step
- Fresh figs. If you use fresh figs, just wash them, remove the stem and cut in quarters.
- Frozen figs. If you use frozen figs, the best to thaw the figs is to transfer them in your fridge and let them defrost overnight. Press them gently to remove the excess water.
- Dried figs. If you use dried figs, remove the stem and cut them coarsely. Place in a small pot and cover them with water. Bring to a boil, remove from the heat and let them sit for 15 minutes to soften.
- Preparation. Chop the red onion. Grate the ginger.
- Cook. In a saucepan, add the figs, red onion, dry white vinegar, cane sugar, ginger, salt and pepper. Cook on low heat for 2 hours.
- Finish and store. Coarsely blend the chutney using a food processor or an immersion blender and let it cool. Don’t blend it completely if you want a chunky texture. Let it cool and our in a jar (sterilized or not, read more about storing this chutney).
How to serve fig chutney?
This fig chutney is ideal to accompany cheese platters or charcuterie boards. It adds a touch of sweetness while remaining slightly tangy.
My favorite way to serve it: spread a little fig chutney on toasted baguette slices and top with fresh goat cheese or blue cheese!
Géraldine’ tips
- Holiday gifts. This fig chutney is a great idea for holiday gifts. Pour the chutney into a pretty jar and your guest will be able to enjoy it for the next month, or use a sterilized jar (same process as for jam) so your guest can enjoy it all year round!
- Spices. Be creative with your spices: you can add ground coriander, garlic powder, orange peel, aniseed, cardamom, etc.
- Main course. This chutney is also delicious with a main course like white meat or in a chicken sandwich.
Frequently Asked Questions
Fig chutney is a condiment made from fresh, frozen, or dried figs cooked with various ingredients such as sugar, vinegar, and spices. Compared to jam, fig chutney has a sweet and tangy taste and is often served with savory foods such as cheese, meats, and other dishes.
This fig chutney can be kept for 1-2 months in the fridge. I keep it in an airtight container.
You can preserve this fig chutney even longer by storing it in a sterilized jam jar. To do this, place your jam jar and lid in a saucepan filled with cold water. Bring to the boil and cook for 10 minutes. Turn the jar and lid upside down onto a clean cloth. Pour the chutney into the still-warm pot and seal. Then turn the pot upside down until cool.
Yes, you can! In fact, that’s what I did. Freeze it in an airtight container or in ice cube trays for smaller portions.
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Fig Chutney (with Fresh, Frozen or Dried Figs)
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Ingredients
- 12-15 figs fresh, frozen or dried (about 3 cups)
- 1 red onion
- 1/2 cup dry white vinegar (120 ml)
- 1/3 cup cane sugar (70 g)
- 1 tbsp fresh ginger , grated
- 1 pinch salt
- 1 pinch black pepper
- 2 tsp spices of your choice (cinnamon, cardamom, garlic powder, ground nutmeg, ground coriander) , I like cinnamon, cardamom or nutmeg
Instructions
- Fresh figs. If you use free figs, just wash them, remove the stem and cut in quarters.
- Frozen figs. If you use frozen figs, the best to thaw the figs is to transfer them in your fridge and let them defrost overnight. Press them gently to remove the excess water.
- Dried figs. If you use dried figs, remove the stem and cut them coarsely. Place in a small pot and cover them with water. Bring to a boil, remove from the heat and let them sit for 15 minutes to soften.
- Chop the red onion. Grate the ginger.
- In a saucepan, add the figs, red onion, dry white vinegar, cane sugar, ginger, salt and pepper. Cook on low heat for 2 hours.
- Coarsely blend the chutney using a food processor or an immersion blender and let it cool. Don’t blend it completely if you want a chunky texture. Let it cool and our in a jar.
