Fig chutney is a celebration of contrasts. Sweet meets sharp, soft meets bold, all mixed together with a hint of spice. It’s the kind of preserve that elevates a simple sandwich, transforms a cheeseboard, and adds intrigue to roasted meats. With notes of ginger, the sweetness of the figs and apple, the tartness of vinegar, and speckled with chilli, it’s a delicious way to stretch the fig’s short season.
Fig trees
When we moved into our current home, we found a couple of very small fig bushes planted at the side of the driveway. Re-potted and repositioned, these have now flourished into fig trees which this year – and the warm summer – have delivered an abundance of fruit. But it’s like London buses, you wait all year and then all of a sudden you have 10’s of ripe fruits. And whilst I like a fresh fig alongside the best of them, there are only so many you can eat. Which is why this fig chutney recipe is a great way to preserve that sweet and sticky flavour so you can enjoy it year round.
Types of figs
With a little bit of research, it would seem that my trees are ‘Brown Turkey’ figs – not the most attractive name. These are not like the dark purple figs you find normally in the shops. These are likely to be ‘Black Mission’ or something similar.
Other uses and recipes for figs
The Brown Turkey figs, are very versatile with they honeyed sweetness and soft texture. Some other uses for figs could be:
- Oven-roasted figs with honey and rosemary – served with ice-cream or yoghurt
- Gridled cheese – Manouri or Halloumi – topped with figs, honey, balsamic and pine nuts
- Crostini topped with ricotta, sliced figs, a drizzle of honey, and a sprinkling of thyme leaves
Other preserve recipes
A mix of sweet and savoury, here are additional recipes to the fig chutney preserve:
Growing fig trees
Not everyone is as lucky to find a fig tree in their garden! But if you do, apart from containing the roots in a pot (they like to be restricted), and placing it in the most sunniest, protected part, of your garden, there really isn’t a lot to do to them. The odd pruning once a year to stop them getting out of control is all that’s required. And if there are any small green fruits left in early Winter remove these. But apart from that, sit back and hope for a warm summer, and lots of sunshine to ripen the fruits.
Stored in a cool dark cupboard, this chutney will last 12 months
If you wish to add a little more spice put in 1/4 tsp of cayenne pepper
To sterilise jam jars, ensure they are completely clean, and place in an oven at 160° C for 15 minutes
Fig Chutney
Equipment
- 1 medium heavy based pan
- 2 Sterilised jars
Ingredients
- 300 g fresh green figs
- 1 medium apple
- 1 medium onion approx. 250g
- 25 g grated fresh ginger or 1 tbsp dried ginger
- 125 ml apple cider vinegar
- 110 g soft brown sugar
- 25 g raisins
- 1 red chilli
- 1 tbsp sea salt
Instructions
- Cut the stems and the very bottom of the figs and discard. Chop the remaining flesh into approximately 0.5cm/1/4" cubes.
- Peel, core, and dice the apples to the same size as the figs.
- Finely chop the onion, grate the ginger (if using fresh), and de-seed and finely chop the chilli.
- Place all the ingredients in your large heavy based pan and bring to a gentle simmer. Simmer uncovered for one hour, stirring and checking regularly that it’s not sticking to the bottom of the pan. The mixture should become jammy in texture.
- Once cooked, pour into sterilised jam jars, seal and allow to cool.
Notes
- If you wish to add a little more spice put in 1/4 tsp of cayenne pepper
- Stored in a cool dark cupboard, this chutney will last 12 months.
- To sterilise jam jars, ensure they are completely clean, and place in an oven at 160° C for 15 minutes
