Easy Fig Chutney Recipe (Fresh or Dried Figs)
Homemade Fig Chutney is a delicious and versatile condiment with a blend of sweet figs, and warm cinnamon spice that can elevate any dish. Whether you’re looking to add some flavor to your cheese board or spice up a sandwich, this chutney is the perfect addition.
Fig season is short but sweet, and making chutney is a great way to preserve them for the rest of the year however, if you are looking for another creative way to store your fresh figs, check out this Easy Dehydrator Figs Recipe.
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.
- Super versatile – use it as a spread, dip, or even a glaze for meats. Be sure to try this Pork Tenderloin with Fig Sauce.
- 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.
EQUIPMENT NEEDED
- A sharp paring knife and cutting board
- Medium-size non-reflective saucepan
- Food Processor or blender
- Storage jars with a tight-fitting lid. For gift giving you will need small jars. The ones I purchased are from World Market.
INGREDIENTS
- 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.
- water
- brown sugar
- balsamic vinegar
- cinnamon stick or ground cinnamon
- lemon juice (approximately 1/2 lemon)
HOW TO MAKE THIS EASY FIG CHUTNEY RECIPE
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Remove the stems from the figs and slice them in half.
- In a non-reactive saucepan add the figs, water, sugar, balsamic vinegar, lemon juice, and cinnamon to the pan. Heat until the sugar dissolves and small bubbles appear.
- Reduce the heat to low and simmer for 20 minutes.
- Add the chutney to a blender and pulse until you reach the desired consistency, cool to room temperature before adding to the fridge.
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
This fig chutney pairs wonderfully with a variety of dishes, adding a flavorful and slightly sweet kick to any meal.
- Chutney is the perfect complement to roasted meats like pork, lamb, or chicken, acting as a rich and fruity glaze.
- Try serving it alongside a cheese platter with creamy brie, aged cheddar, or tangy goat cheese for an elegant appetizer.
- Top over cream cheese for an easy appetizer.
- Sandwiches – panini style with melted cheese and chutney is a delicious combination.
- Top on pancakes
- Egg omelet
FIG CHUTNEY RECIPE SUBSTITUTIONS AND ADDITIONS
- Replace brown sugar with other low-carb-friendly brown sugar sweeteners like golden monk fruit.
- If you are out of brown sugar, use honey or maple syrup. Both options work wonderfully and add their own unique flavor to the chutney.
- Use balsamic vinegar infused with fruit or different whole warm spices such as whole clove, star anise, ginger, lavender, etc.
- For additional flavor, you can add cranberries, raisins, or even mustard seeds to your homemade chutney. Just make sure that you add them before you start the cook time and you’ll need to reduce the figs, so that they have time to soften up.
- For a spicy fig chutney add a pinch of red chili flakes or chopped fresh jalapeno pepper.
HOW TO STORE
Storage – Once made, allow the chutney to cool before transferring it to a clean jar or container with an airtight lid. Store in the refrigerator for up to 2 weeks.
Freezing – For longer storage, you can freeze the chutney in a freezer-safe container for up to 3 months. Just thaw it in the refrigerator before using.
Sandra’s Pro Tips
- You don’t want your chutney mixture to boil, so turn the heat to a simmer before it reaches a boil.
- To achieve a smoother texture, blend the chutney using an immersion blender or food processor before storing it.
- Sterilize your jar or container thoroughly to ensure the chutney stays fresh for as long as possible.
- Taste as you go! Adjust the sweetness, tanginess, or spiciness to your preference.
- Enjoy your homemade chutney with sandwiches, grilled meats, or as a dip for your favorite snacks. It’s so versatile and always a crowd-pleaser!
- For a little extra tartness, you can add some lemon zest or orange zest to this simple spread.
- This homemade chutney also makes a great gift when you package it up into pretty jars.
FIG CHUTNEY FAQs
You can tell that figs are ripe by looking for figs that are soft to the touch, but not mushy.
You can serve chutney warm or cold—it really depends on what you like and what you’re pairing it with. Warm chutney brings out its flavors even more, making it a perfect match for cheese platters or roasted meats. Cold chutney, on the other hand, offers a refreshing contrast, especially when paired with spicy dishes or crunchy crackers.
Yes, the seeds of fresh figs are edible.
Fig chutney has this savory, tangy vibe going on, thanks to a mix of spices like ginger, cinnamon, or cumin. It’s perfect for pairing with savory dishes. Fig jam, though, is all about the sweetness—it really leans into the natural sugary goodness of figs and works beautifully as a spread for bread, pastries, or even desserts.
Other Delicious Fruit 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)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Disclaimer
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.
Oh my word this is absolutely scrumptious!! We made a triple batch ☺️ We allowed to cook just shy of two minutes before it was ready, cooled and then blended and then gave a further 2 mins back on the hob. Perfect consistency and flavour. Fingers crossed we haven’t overcooked and can get the spoon back in the jar when it’s cooled. Thank you so very much for all the time and patience you put into the creation of this recipe, it’s first class and tastes just like all the expensive stuff you get in a posh Christmas hamper. Thank you for sharing your talent and experience.
🥰🥰🥰Bravo 🥰🥰🥰🥰
Thank you so much, Bee! I appreciate the time you took to let me know that this recipe was such a hit!
Loved this recipe. Very easy to make. Absolutely delicious with cheese!
Thank you for letting me know you tried this fig chutney recipe. It’s a hit during the holiday season and make it often!
Ooops-I just posted a comment asking about a brown sugar substitute. What I forgot to say is I plan to use xylitol instead of the brown sugar but it will not taste different, so is there anything else I can add to compensate for that? Has anybody had any experience making this using xylitol? Thanks!
I haven’t tried using xylitol, but I have had good luck with golden monk fruit.
Hi, thank you so much for posting this recipe. I am looking forward to trying it, but I want to avoid all the added Brown sugar, what’s your recommendation for a substitute?
After reading the comments and checking out two other recipes, I omitted the water in this (which is for dry figs only) and I added 1/2 a red onion and a sprinkle of ginger powder. I used my 45 figs!
Omit the water and cook in a covered saucepan. Ginger is a good addition.
I found your easy fig chutney recipe, which doesn’t need any fancy ingredients. So I went ahead, doubled the quantity, and it turned out well, lovely texture and sweet flavour. ! got 1 1/3 jars out of this. I am now wondering if I could add chopped onions to my next batch.
Oooh, I would definitely experiment with adding onion. That sounds like a tasty addition. Let me know how it comes out. I’m curious!
This recipe is delicious! I used black mission fig balsamic vinegar and the chutney was amazing! I have been nurturing a fig tree for 4 years and this year I was rewarded with an abundance of figs! I canned the recipe in half cup jars as gifts. What a delight in receiving so many accolades! A true crowd pleaser.
I’m so thrilled that you took your hearty bounty of figs and made this chutney. Thank you for sharing and ooooh what lucky recipients of those that receive your gift!
Ok, so I tripled the recipe using fresh figs, using the same amount of water you would use for dried figs. Mistake. The recipe says you can use fresh or dry figs. The amount of water in the recipe should be reduced for fresh figs as they already have a lot of juices. Dried figs would soak up the water. Make sense? I wish I had thought of this before plunging ahead with the recipe. It took a couple of hours to reduce the juices down to a chutney consistency. It turned out just ok. Nothing to brag about. I will be looking for another recipe.
Thank you for sharing your experience. Did you also triple the water? Yes, that would take much longer to reach the consistency we like. I have made this with fresh figs as written with great results.
Same thing happened to me. I made a double bath with 1 cup water. Have a watery mix. Now having to boil until water goes away. Didn’t plan to spend 2 hours making this.
Due to an OVER abundance of figs this year, I tried this out of sheer desperation and am SOOO glad I did! We love it on toast, biscuits and naan. Can’t wait to make more! Makes great gifts, too.
I am making this right now with fresh figs. I know it will take more than 20 minutes! It’s very watery. I think the amount of water for fresh figs should be adjusted. Hoping it turns out.
Can this be “canned”?
I haven’t tried canning this myself, but I don’t see any reason why it would not work. Give it a try!
After trying this in person during a recent visit with Sandra and family, I’m getting ready to try this recipe myself using cranberry-infused balsamic vinegar. YUMMY!
That’s going to be delicious! I love that you can add your own flare. So many flavorful options.
Looking forward to trying this recipe. Once cooked, how long does it last in a sealed jar?
When canning with the water bath method it should last over a year!
Yum! Thanks for your recipe, it got me cooking because it was an easy recipe . I added the 2 cups of water to my fresh ripe figs which gave me extra time to look up other recipes while I was stirring. I saw another recipe add a red onion, add 1/2 tps of all spice, 1/2 tps of salt, handful of saltanas and some ginger. I added all these goodies in while stirring and waiting for the mix to reduce. It is amazing! So tasty, a real flavour bomb!
So glad to hear this! Thank you for letting me know you tried this fig chutney recipe!
Oh my goodness, this is out of this world. I had something similar at a cheese tasting recently and wanted to recreate it! Spot on!