Fig Chutney


Every summer, my brother in law’s family brings me fresh figs, hand picked and delivered from their tree in Southern California. Usually I turn the batch into fig jam but this year I made a sweet and slightly spicy fig chutney.


The chutney is made with whole spices such as cloves, coriander and mustard seed. The spices are toasted first and then lightly crushed to release their full essence. The coriander seeds are like yellow flecks of sunshine, adding a pop of crunch to every bite.


I’ve used a combination of sweet aged balsamic and apple cider vinegars. I love the deep, rich flavor and color sweet aged balsamic adds to the chutney. The apple cider vinegar lightens up the complexity of the chutney while still providing wonderful health benefits.

Version 5

The recipe for this quick fig chutney comes together in less than forty minutes. Preserve the beauty of fig season now and enjoy throughout the fall. Serve it with a bread and cheese platter, roasted chicken or lamb, Indian food or eat by the spoonful.

Fig Chutney

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Makes 2 1/2 -3 cups


  • 1 1/2 pounds Black Mission fresh figs, stems removed, quartered and chopped
  • 1/2 cup shallots, fine dice, about 2 ounces
  • 3/4 cup organic cane sugar + 1 teaspoon honey
  • 1 teaspoon black mustard seed, toasted and lightly crushed-*See Note
  • 2 teaspoon coriander seed, toasted and lightly crushed-*See Note
  • 1/4 teaspoon whole cloves, lightly crushed
  • 2/3 cup sweet aged balsamic vinegar
  • 1/2 cup apple cider vinegar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper, or to taste depending on spice preference

Throw everything together in a medium pot. Bring to a boil. Lower heat to a simmer, uncovered. Stir often. Cook for 30-40 minutes until consistency is like jam.  Remove from heat and discard cinnamon stick.

The chutney will thicken once cooled. Pour into a sterilized jar ( I run mine through the dishwasher).


  • Use only fresh figs for this recipe.
  • Toast whole spices in a dry small sauce pan (no oil) for 1-2 minutes. Shake pan occasionally. The spices are toasted when they are fragrant and some of the seeds may pop, being careful not to burn.
  • I use a mortar pestle to lightly crush the seeds after.
  • Chutney can be frozen in freezer safe jars for up to three months. Use a clean spoon with each use. Store in refrigerator for up to one month, if it lasts that long!
  • For those interested in canning chutney, refer to the National Center for Home Food Preservation Website

8 thoughts on “Fig Chutney

  1. We are eating fresh figs in Germany and aswitzerland right now so this recipe really appealed to me.

  2. Shahla! This was so good that my daughter kept demanding it after tasting and then ate it alone out of a plate. lol I added a little tamarind to it too. Very lovely recipe. Thank you!

    1. Thank you so much for trying it and sharing Izzah! I’m so glad that your family enjoyed it. Tamarind would be so awesome in this recipe too πŸ’œ

    1. So glad you loved it Aruna! It’s a favorite of ours too. I haven’t tried it with frozen figs! – I would imagine you could try as long as they are not thawed completely because frozen figs will likely release more water and maybe throw off consistency a bit. Thanks for trying the recipe πŸ’œ

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