This spiced fig chutney with fresh ginger, lemon and bramley apples is totally delicious - perfect for Christmas gifts and hampers!
🍴Why you will love this recipe
This delicious fig chutney uses both fresh and dried figs for an intensely figgy flavour. It is perfect for using up a glut of figs if you have a fig tree, or taking advantage of reasonably priced figs whilst they are in season.
Figs and spices always remind me of Christmas, (figgy pudding and all that!), and this lovely chutney makes such a great homemade Christmas gift. Why not fill a hamper with this and other preserves, (perhaps my Onion Marmalade with red wine, Beetroot Ketchup with chill, or homemade Mincemeat?).
If you think chutney-making is complicated and stressful, think again! This easy recipe and step-by-step photos below show how straightforward it is. You really can't go wrong - give it a go today!
📝 What you need
Fresh figs are in season in the UK from August through to October. This is perfect for using up a glut if you have a fig tree, or if you're buying from a supermarket make sure you buy when they are in season and are reasonably priced!
Dried figs add a much more intense fig flavour to this lovely chutney, but you can substitute the same weight of any other dried fruit if you prefer - sultanas or dried cranberries would be delicious.
Bramley apple gives the chutney its thick, glossy texture. Don't be tempted to swap in any other variety of apple - bramleys collapse when cooked to produce the lovely apple sauce texture, but others will stay in chunks.
Spices give the chutney a complex flavour and festive touch. I use mixed spice, ground coriander and some chilli flakes, but you can experiment with your own combination to make the recipe your own.
👩🏽🍳 How to make your Fig Chutney
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Peel and finely chop the onion. Fry gently. Add finely chopped bramley apple and dried figs.
Cook gently then add fresh ginger, spices, salt and vinegar.
Roughly chop fresh figs then add to the pan with sugar and lemon juice. Cover with a lid and simmer gently for 10-15 minutes until the figs have collapsed and chutney is thick and glossy. Pour into warm, sterilised jars and leave to mature for 2-3 weeks.
🔪 Top Tips & FAQs
Adjust the consistency of your fig chutney at the end of cooking - remove the lid and simmer for another minute or two if it needs to thicken up, or add a splash of lemon juice or water if it is too thick.
Taste and adjust the spices and seasoning before pouring into jars. You might like to add an extra pinch of chilli flakes or a little more salt.
Put your extractor fan on full blast, or your house will smell of vinegar for a day or two!
If your jars have been properly sterilised, an unopened jar of homemade chutney will last up to 1 year stored in a cool, dark place. Once opened, it will keep for up to 2 months if kept in the fridge.
Wash the jars and lids in hot soapy water. Don't dry them, but put on a roasting tray and in an oven preheated to 160-180ºC for 15 minutes.
Alternatively, you can put them through a dishwasher cycle at its hottest temperature. Remove them when dry but still hot, and fill with chutney immediately.
Yes, you can eat the whole fig except for the stalk. The skin is very thin, and they have lots of very tiny seeds.
Fig Chutney with ginger & lemon
- 2 tablespoon rapeseed or sunflower oil
- 1 onions
- 175 g dried figs or you can use sultanas instead
- 1 large bramley apple
- thumb-sized piece of ginger
- 1 teaspoon salt
- 1 teaspoon of each or a selection of the following spices: mixed spice, ground coriander, ground cinnamon, pinch of chilli flakes
- 200 ml vinegar I used half cider vinegar and half malt vinegar, but any combination of wine, cider or malt vinegars is fine.
- 8 fresh figs
- 180 g soft brown sugar
- 1 lemon
- Heat the oil in a very large saucepan or preserving pan. Peel and finely chop the onionn and fry gently for 5 minutes until softened.
- Finely chop the dried figs (remove any tough stalks). Peel and chop the apple. Peel and finely chop the ginger. Add all to the pan.
- Add the salt, spices and vinegar to the pan, and cook gently for 5 minutes, stirring occasionally to check it isn't catching on the bottom.
- Prepare the fresh figs by removing stalks and chopping roughly.
- Add the fresh figs and sugar to the pan and stir. Add the lemon juice and zest.
- Cover the pan with a lid, and simmer gently for 10-15 until the fresh figs have collapsed and the chutney is thick and glossy. If you want the chutney slightly thicker, remove the lid and simmer for a further minute or two.
- When it has cooled slightly, pour the chutney into warm, sterilised jars and keep in a cool dark place for 2-3 weeks to mature, (or until Christmas!).
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