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 ourself to a weekend getaway near Calistoga, California, and boy did we enjoy some delicious food! For an appetizer one evening we ordered a spicy fig chutney 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.

Fig chutney recipe made with dried figs in a clear jar.

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.

EQUIPMENT NEEDED

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.

INGREDIENTS

figs – fresh or dried figs – I like the California Figs (Conadria variety). However, there are a 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, which will yield 1 1/2 cups of chutney.
water
brown sugar
balsamic vinegar
cinnamon stick or ground cinnamon
lemon juice (approximately 1/2 lemon)

Top view of a cheese platter with chutney on the side.

HOW TO MAKE THIS EASY FIG CHUTNEY RECIPE

STEP 1: SLICE THE FIGS

Remove stems from figs and slice figs in half.

Dried figs sliced in half ready to cook.

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 bubble form before a boil.

STEP 3: SIMMER THE CHUTNEY

Turn the stove to low heat and simmer cooking for 20 minutes.

Ingredients for fig jam in a saucepan ready to cook. — STEP 2 – Heat Ingredients

Fig chutney simmering in a saucepan. — STEP 2 – Heat Ingredients

STEP 4: BLEND IN THE FOOD PROCESSOR

Cool, remove 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 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 in the refrigerator.

Homemade fig chutney in a clear jar with a tan box in the background.

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
Crackers
Top over cream cheese
Sandwiches – panini style with melted cheese and chutney is a delicious combination.
Pancakes
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.

Cheese and crackers with chutney on a marble board.

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

How to tell if figs are ripe?

You can tell that figs are ripe by looking for figs that are soft to the touch, but not mushy.

How long can you store figs?

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.

Can you eat fig seeds?

Yes, the seeds of fresh figs are edible.

Do you need to soak dried figs to reconstitute?

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)

Yield: 1 1/2 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Fig chutney is thick and flavorful sweet jam with a slight hint of cinnamon and balsamic vinegar. Enjoy on a meat and cheese platter, serve as a sandwich spread or over chicken, turkey or pork.

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

Fresh figs may not need to be placed in a food processor. The skins are softer than dried figs and may break down naturally while on the stovetop.

The sweetener may be adjusted depending on the variety of fig used. Some figs are naturally sweeter than other varieties. Taste before using and adjust to your preference.

Granulated sugar may be used in place of brown sugar. The flavor will be slightly different.

Sugar free options - no sweetener (although to thicken you may want to use guar gum or a similar thickener) or a golden sugar free sweetener like monk fruit. Allulose is another option that works well.

Nutrition Information:

Yield: 24 Serving Size: 1 Tablespoon
Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g

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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