Fresh Fig Chutney

This quick and easy fresh fig chutney offers the perfect sweet and savory combination of sweet fresh figs, orange zest, and spices. Perfect addition to your next cheese board, chicken sandwiches, or to flavor your favorite sweet and savory dishes.

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Early fall means fresh fig season and it is one of my highlights of the year when it comes to seasonal produce. I’m lucky that many neighbours haven laden fig trees that tend to become ripe all at once. When I’ve eaten my fair share of fresh figs, I love making this fig chutney to preserve this remaining haul.

This sweet and savory relish makes an extremely versatile side. Serve it with cheese on a charcuterie board instead of fig jam. It pairs well with blue cheese, goat cheese, or brie to name a few.

Pair it with grilled meats such as such as my lamb lollipops or lamb leg steaks for a burst of flavor. Just like my onion tomato jam, the chutney also makes a perfect spread for a grilled sandwich, lunch wrap, or burger to add instant flavor.

And if you still have jars leftover after all of that, share it with family and friends as a homemade food gift. And don’t forget your neighbours!

Ingredients and substitutions

• Figs: Fresh ripe figs, de-stemmed and diced. You can use dried figs as well but you’ll have to adjust the cooking time and liquid as dried figs will absorb more moisture.
• Orange: Zest from 1 orange. You can use lemon zest if needed to balance the sweetness.
• Spices: Cinnamon stick or ground cinnamon and ground all-spice.
• Sugar: Dark brown sugar adds to the rich color and flavor but you can also use white granulated sugar.
• Apple: A tart apple, grated or finely chopped (e.g. Granny Smith or Bramley apple).
• Raisins: Seedless raisins or sultanas add extra sweetness and a soft texture to the homemade chutney.
• Vinegar: The acidity of apple cider vinegar helps preserve the fruit for longer and creates a tangy flavor. You can also use balsamic vinegar for a richer flavor and color or red wine vinegar.

Step-by-step photos

1. Soften the red onion in olive oil. Add the grated apple.
2. Add apple cider vinegar, brown sugar, spices, and raisins. Stir.
3. Add orange zest and let the mixture simmer until the sugar has dissolved.
4. Add diced figs, stir, and let is simmer on low for 1 hour or until you’ve reached the desired consistency. Stir occasionally to prevent the bottom from burning.