This sweet and tangy fig chutney recipe is a perfect condiment to serve with cheese and crackers or alongside roasted meats.
- 450g (1lb) fresh figs, washed and chopped roughly
- 1 onion, peeled and chopped
- 250ml (1 cup) apple cider vinegar
- 100g (½ cup) brown sugar
- 2.5cm (1in) fresh root ginger, peeled and grated
- 2g (1 tsp) yellow mustard seeds
- 2.5g (1 tsp) ground cinnamon
- 2g (1 tsp) dried chilli flakes
- 3g (½ tsp) salt
- Place all the ingredients in a large saucepan.
- Stir over a medium heat until all the sugar has dissolved.
- Turn up the heat until a boiling point is reached, then lower it to reach a steady simmer. Cook for 1 hour or until the mixture is thick.
- Pour the chutney into hot sterilized jars and seal immediately.
- Store in a cool, dark place for a month to let the chutney mature.
- Serve as part of a cheeseboard. Enjoy!
- If fresh figs are out of season, you can use 225g (½ lb) of dried figs instead. The day before you cook the chutney, you’ll need to soak the dried figs in water overnight. When you start cooking, you can drain them, chop them and proceed with the recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Chutney
- Method: Boil
- Cuisine: British
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