Fig Chutney

Fresh figs are now in season. This is a great way to take advantage of their flavor for time to come. This recipe was inspired by on in Bon Appetit by as usual, I add my own twist. I made a double batch with two different types of figs: Black Mission and Brown Turkey.

Fig Chutney
Prep time
Cook time
Total time
  • 1 tablespoon unsalted butter
  • 1 small shallot, thinly sliced
  • ¼ cup sugar
  • 2" hunk of jaggery (smoky Indian sugar available in most Indian markets)
  • ½ cup dry red wine
  • ½ cup fresh orange juice
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 teaspoon yellow mustard seeds
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 3" hunk of ginger peeled and grated.
  • 1¼ pound (one package) firm, ripe figs, stemmed, halved
  1. Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar and jaggery; stir until dissolved. Add red wine and next 7 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.
If jaggery is not readily available you can use cane sugar but the taste of jaggery is worth getting it.

The figs sliced.
Saute the shallots
Once you add all the ingredients you cook it down on medium heat, stirring occasionally.
The chutney once it had been cooked down.

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Eliza Alys Young, aka CreativEliza, is a free spirit, world traveler, creative expert, and part of multicultural family… Eliza shares her time between the US, Dominican Republic and beyond. When she is not caring for her high-energy kids, writing her poetry or for her blog, creating art or cooking up a storm, she is designing for her own company, Design Intense.

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