This Fig Chutney is a blend of sweet figs and warm cinnamon spice in balsamic vinegar. This easy fig chutney recipe is ready in minutes with only 6 ingredients. Figs are a wonderful fruit that can be enjoyed fresh or dried, making them perfect for this recipe. Chutney pairs well with a cheese platter or as a spread for your favorite cracker or sandwich.
The first time I tried fig chutney was at a restaurant. For our anniversary we treated ourselves to a weekend getaway near Calistoga, California, and boy did we enjoy some delicious food!
One evening we ordered a spicy fig chutney appetizer served with whipped ricotta on some toasted fresh bread.
So simple but after leaving we thought it was one of the best things we ate that weekend! I savored every bite and knew I had to create a homemade version to share with friends and family.
Once you make this fig chutney be sure to save some to try this Pork Tenderloin with Fig Sauce!
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
This recipe is so easy to make with only a handful of ingredients, and you can control what goes into your recipe. Not only is this recipe easy to make, but if you have fresh figs about to go bad, this is a great way to repurpose them and extend their lifespan. Fresh figs are seasonal usually available in the spring to early fall. However, it won’t matter if you use dried or fresh figs. Both types will turn into a sweet and flavorful spread.
- Pairs well with cheese, crackers, and as a sandwich spread.
- Great addition to a cold meats and cheese board also referred to as charcuterie boards.
- Fig jam is a delicious, easy gift idea for family, neighbors, and friends.
- Only 6 ingredients and takes no time at all to make.
- Paring knife and cutting board
- Medium-size saucepan
- Food Processor or blender
- Glass container with a tight-fitting lid. For gift giving you will need small jars. The ones I purchased are from World Market.
- figs – fresh or dried figs – I like the California Figs (Conadria variety). However, there are hundreds of figs available. The Kitchn shares some of the most popular varieties. Dried figs come in small packages from 5 – 10 ounces. It’s best to measure the weight on a food scale. Ideally, you will want to use 10-12 ounces, yielding 1 1/2 cups of chutney.
- brown sugar
- balsamic vinegar
- cinnamon stick or ground cinnamon
- lemon juice (approximately 1/2 lemon)
HOW TO MAKE THIS EASY FIG CHUTNEY RECIPE
STEP 1: SLICE THE FIGS
Remove stems from figs and slice figs in half.
STEP 2: HEAT THE INGREDIENTS
In a medium-size non-reflective saucepan place figs and the rest of the ingredients; water, sugar, balsamic vinegar, lemon juice, and cinnamon in the pan. Heat over medium heat until the sugar dissolves and small bubbles form before a boil.
STEP 3: SIMMER THE CHUTNEY
Turn the stove to low heat and simmer cooking for 20 minutes.
STEP 4: BLEND IN THE FOOD PROCESSOR
Cool, remove the cinnamon stick, and place the fig mixture in a food processor. Pulse 2-3 times or until you reach the desired texture. You may want to pulse half of the chutney to leave some chunky texture. Note that fresh figs have soft skins and may not need to be processed.
STEP 5: COOL THE CHUTNEY
Cool before placing in an air-tight glass container. As the chutney cools a jammy consistency will form. Store in a cool place before putting it in the refrigerator.
WHAT TO SERVE WITH FIG CHUTNEY
Don’t limit this delicious fig jam to a cheese platter. Here are some creative ways to use this chutney.
- Chicken, turkey or pork
- Top over cream cheese
- Sandwiches – panini style with melted cheese and chutney is a delicious combination.
- Egg omelet
- Cheese platters
FIG CHUTNEY RECIPE SUBSTITUTIONS AND ADDITIONS
- Replace brown sugar with other low-carb-friendly brown sugar sweeteners like golden monk fruit.
- Use balsamic vinegar infused with fruit or different whole spices such as whole clove, star anise, ginger, lavender, etc.
- Reduce the number of figs and add other dried fruits such as golden raisins, cranberries, or apples.
- Add some lemon zest.
- For a spicy fig chutney add a diced serrano or jalapeno pepper.
HOW TO STORE
Make sure to place it in an air-tight glass container in the fridge. The chutney should last for 2 weeks in the refrigerator or up to 6 months in the freezer.
FIG CHUTNEY FAQs
You can tell that figs are ripe by looking for figs that are soft to the touch, but not mushy.
Fresh figs have a shelf life of one week at room temperature or up to 4 months in the refrigerator. Dried figs will last up to 3 weeks on the counter or up to 6 months in an airtight container in the fridge.
Yes, the seeds of fresh figs are edible.
No. It’s not necessary to soak the figs in advance before simmering when making chutney.
OTHER DELICIOUS RECIPES YOU MAY ENJOY
If you enjoy making your own condiments, then be sure to check out these easy jam recipes too!
This Fig chutney recipe is an easy condiment to make, and you can adjust the spices in this chutney to accommodate your tastes. Let me know if you made any changes.
Easy Fig Chutney Recipe (Fresh or Dried Figs)
- 12 ounces figs fresh or dried
- 3/4 cup brown sugar
- 1/2 cup water
- 1/4 cup balsamic vinegar
- 1 Tablespoon lemon juice
- 1 cinnamon stick or 1/2 teaspoon or ground cinnamon
- With a small knife remove stem from the figs and slice in half.
- Place figs, sugar, water, balsamic vinegar, lemon juice and cinnamon in a medium size saucepan. Heat on medium, stirring every few minutes until the sugar dissolves and the ingredients begin to form small bubbles.
- Reduce heat to low and simmer for 20 minutes.
- Remove from heat and remove cinnamon stick. Cool the chutney for 10-15 minutes before placing in a food processor or blender. Pulse 2-5 times or until you reach your desired texture.
- Place in airtight jars and let the fig chutney reach room temperature before refrigerating.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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