A deliciously sweet fig chutney with crunchy seeds and sticky balsamic, which makes for the perfect chutney for cheese and biscuits. A great homemade chutney for Christmas and also one of my favourite homemade gifts to give out to friends and family. Find out how to make this lovely apple chutney and get my top tips for handling and sealing sterilised jars.
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Theres something so sophisticated and decadent about dotting cheese and biscuits with a good dollop of chutney. The best chutney is sweet and tangy all at the same time, which helps to cut through the strong cheese. Figs and balsamic lend themselves perfectly to this task. The seedy figs and dark vinegar also create a chutney with a stunning, deep purple colour and a slight crunch as you bite through it. Delicious.
Figs, by the way, also do exceedingly well in a sweet and sticky homemade fig jam. Or if you're after a different flavoured chutney try my spiced pear and cider chutney.
🍽 What equipment do I need?
- Chopping board and knife
- Large pan
- Jam Funnel
- Small glass preserving jars (110ml) OR
- Large glass preserving jars (225ml)
- Labels(optional)
I usually use the small (110ml/4oz) jars and this fig chutney recipe fills about 10 of these. If you have larger jars (225ml/8oz) this chutney recipe will fill around 6 of these.
🥘 Ingredients
Full ingredients & instructions in recipe card below: Jump to Recipe CardPreparing the ingredients for the recipe is pretty straight forward. Its mainly a lot of chopping before everything is piled into one pan and simmered for around 30 minutes. To make 10 small jars or 6 large jars of fig chutney you will need the following:
- 350g red onions chopped
- 500g red apples cored and roughly chopped
- 1 tbsp olive oil
- 550g large figs stems removed and cut into eighths
- 2 tsp mixed spice
- 350g muscovado sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- 150ml red wine vinegar (with acetic acid content of at least 5%)
- 250ml balsamic vinegar (with acetic acid content of at least 5%)
Note: I usually leave the skin on the apples as its easier and quicker and means that theres still chunks of apple in the finished chutney. With the skin off the apple would break up and spread throughout the chutney. So it just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off)
♨️ Sterilising jars
To sterilise my jars I usually wash them thoroughly in soapy hot water, then rinse and place on a baking tray in the oven for 5 minutes at 150°C/300°F (until dry). You can also put them through the dishwasher.
🔪 Instructions
To make the fig chutney:
- In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.
- Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
- Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
- Bring everything the boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
- After 30 minutes or so use a masher to break up some of the large bits. Continue to simmer until you are happy with the consistency.
If serving immediately:
- Transfer to a bowl and chill if desired.
If storing in jars:
- Sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C/300°F.
- Transfer chutney into your jars whilst it is still hot and screw on the lids tightly (use a jam funnel for ease). A vacuum seal will form as the chutney cools. Tip: Use Marigold gloves to help when handling the hot jars and screwing on the lids.
❓ Frequently asked questions
As figs have a borderline acid pH, its advised to add acid to the jam - usually lemon juice. The acid helps to preserve the fruit correctly. In this case I've added vinegar instead. In terms of this particular recipe the 400ml of vinegar and 350g of sugar should be enough to preserve the chutney for at least 6 months. This is assuming that both vinegars have an acetic acid content of at least 5% and that the chutney is brought to boiling point during cooking and kept there for 30 minutes.
The chutney should also be transferred to sterilised jars (see above for sterilisation process) whilst it is still hot and jars should be sealed immediately. As the chutney cools a vacuum will form, pulling the lid in nice and tight.
You can check the seal of the jars by pressing on the lid to make sure it doesn’t depress any further. If it does depress and a seal hasn’t formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks.
This seal check and the sterilising of the jars in the oven should be enough to ensure the chutney stores well in the cupboard for 6 months. - Have a read of these preserving guidelines for more advice on storing chutneys/jams.
Once opened, after proper sealing, refrigerate and eat within 1 month.
💭 Top tips with Marigolds
- Surprisingly a Marigold glove can come in quite handy when you have a lot to chop. I tend to find that my chopping board wanders off or spins around when I'm chopping. However, pop a marigold glove under the board and problem solved.
- Marigolds are also particularly useful when it comes to handling and sealing hot jars. I usually sterilise my jars in a low oven and then transfer the hot chutney straight to the heated jars. The process of getting the chutney into the jar and getting the lids screwed on tight can be tricky when the jars and chutney are so hot. However, pop on a pair of Marigolds and your hands are automatically protected from the heat. In addition, the rubber glove provides extra grip so you can ensure the lids of the jars are screwed on super tight.
Little homemade jars of chutney also make great Christmas presents - just add a cute label and ribbon and you're good to go. Even better - pair this gift up with a jar of my homemade Cranberry, Apple and Nutmeg sauce or my Spiced Pear and Cider Christmas Chutney 🙂
Other Christmas Recipes
- How to Roast Chestnuts
- Easy Christmas Cake Recipe
- Christmas Cake Muffins
- Cauliflower Cheese
- Roast Chicken
- Honey Glazed Carrots and Parsnips
- Honey Glazed Prawns Starter
📖 Recipe
📋 Fig and apple chutney with balsamic vinegar
Equipment
- Chopping board and knife
- Jam Funnel
- Large glass preserving jars (225ml)
- Labels(optional)
Ingredients
- 1 tablespoon olive oil
- 350 g red onions chopped
- 500 g red apples cored and roughly chopped
- 550 g large figs stems removed and cut into eighths
- 350 g muscovado sugar
- 2 teaspoon mixed spice
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 150 ml red wine vinegar with acetic acid content of at least 5%
- 250 ml balsamic vinegar with acetic acid content of at least 5%
Instructions
To make the chutney:
- In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.
- Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
- Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
- Bring everything the boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
- After 30 minutes or so use a masher to break up some of the large bits. Continue to simmer until you are happy with the consistency.
If serving immediately:
- Transfer to a bowl and chill if desired.
If storing in jars:
- Sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C/300°F.
- Transfer chutney into your jars whilst it is still hot and screw on the lids tightly (use a jam funnel for ease). A vacuum seal will form as the chutney cools. Tip: Use Marigold gloves to help when handling the hot jars and screwing on the lids.
Nutrition
Notes
Please note that the above post contains affiliate links, which means if you click these links and then go on to purchase the products, I will receive a small percentage – this will not affect the amount you pay. I will only ever link to and promote products that I have tried and tested myself. See my privacy policy and disclosure statement for further details.
Dee
Hi can i use white sugar in place of the demerara sugar please. Thanks
Debbie Jones
Hello, yes you can replace with white sugar. The chutney will be the same but maybe slightly lighter in colour. Hope you enjoy it 😁 Debbie x
Verley
What is mixed spice?
Verley
Oops, I see my question was answered already.
Deb
Hi, would really love to make your recipe. Can you use dried figs at all? If you can, what quantity do you suggest as a replacement for the fresh?
Debbie Jones
Hi Deb, Thanks so much for your question. I havent actually tried this recipe with dried figs, so couldn't be sure of exact quantities or how it would turn out. However, I would go for less dried figs as they contain a higher amount of sugar and less moisture. So maybe around 300g. You may also want to reduce the amount of muscovado sugar added to the recipe so it's not overly sweet. Also I would suggest soaking the dried figs in warm water for a few minutes to help rehydrate and plump up before draining and adding to the chutney. Hope this helps, do let me know if this works out for you.
Maureen
This sounds so amazing. I’ve saved this recipe a long time and WILL make it this year. Please tell me what you mean by mixed spices. Do you refer to Pickling Spice?
Thanks
Mystifiedme
Debbie Jones
Hi Maureen, thanks so much for your lovely comment. Mixed spice is a commercially prepared blend of sweet spices, usually including cinnamon, nutmeg and allspice. I believe its similar to pumpkin pie spice in the USA. If in doubt just replace half with cinnamon and half with nutmeg. Thanks, Debbie x
Sandra
Hi! Loved your recipe and can’t wait to try it. One question though.. Instead of fresh figs can you use dried ones and in which proportion? Thank you!!
Debbie Jones
Hi Sandra! Thanks for your comment. I havent actually tried this recipe with dried figs, so couldn't be sure of exact quantities or how it would turn out. However, I would go for less dried figs as they contain a higher amount of sugar and less moisture. So maybe around 300g. You may also want to reduce the amount of muscovado sugar added to the recipe so it's not overly sweet. Also I would suggest soaking the dried figs in warm water for a few minutes to help rehydrate and plump up before draining and adding to the chutney. Hope this helps, do let me know if this works out for you. Debbie x
Melinda
How long does the chutney keep for following your method of preserving in jars (the Huffington Post article you reference on this topic is no longer active)? My concern is whether the amount of acid &/or sugar is enough to keep it shelf stable once the jars are sealed.
Debbie
Hi Melinda,
Thanks so much for your comment and for notifying me of the inactive link. I've now replaced the link with some preserving guidelines from Riverford, which I hope will be useful.
I terms of this particular recipe the 400ml of vinegar and 350g of sugar should be enough to preserve the chutney for at least 6 months. This is assuming that both vinegars have an acetic acid content of at least 5% and that the chutney is brought to boiling point during cooking and kept there for 30 minutes. The chutney should also be transferred to sterilised jars whilst it is still hot and jars should be sealed immediately. As the chutney cools a vacuum will form, pulling the lid in nice and tight. You can check this by pressing on the lid to make sure it doesn't depress any further. If it does depress and a seal hasn't formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks.
Once opened, after proper sealing, refrigerate and eat within 1 month.
Thanks so much for stopping by and taking a the time to leave a comment. I do hope you make and enjoy the chutney - let me know 🙂
Debbie
Glenda
Wonderful recipe.
Debbie
Thanks for your comment Glenda! Pleased to hear that you enjoyed the recipe! Debbie x
L C
Hi, do you peel the apples, or leave it with skin on?
Debbie
Hi there, thanks for your comment. I usually leave the skin on as its easier and quicker and means that theres still chunks of apple in the finished chutney. With the skin off the apple would break up and spread throughout the chutney - so just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off) - hope this helps and that you enjoy the chutney! Thanks, Debbie
Katie
I am looking to make this chutney for Xmas gifts. How many servings does it make?
Debbie
Hi Katie! Thanks so much for your comment - it's a good point and I should make this clearer above. I usually use the small 110ml jars and this recipe fills about 10 of those. If you have larger, standard size jars it will probably fill around 6 of these. I've made this chutney for Christmas gifts a few times and always love giving them out 🙂 thanks!! Debbie
Katie
That’s great, thank you!
Doris
Disregard last message. Just scrolled all the way down and saw answer.
Becky
What spices are in “mixed spice?” Thanks! The recipe sounds delicious!
Debbie Jones
Hi Becky, mixed spice is a blend of sweet spices usually including ground cinnamon, ground nutmeg, ground ginger, ground coriander, caraway seeds and cloves. I believe pumpkin spice is a good alternative. Hope this helps! Thanks, Debbie
Doris
Question. You sterilize jars, put in hot chutney and put on lids. is it shelf ready or needs to go in the fridge? I don’t need to do water bath? Thanks. Planning to do this weekend. Sounds great.
Debbie
Hi Doris, Thanks so much for your comment - I hope that you managed to make the chutney and that you are now enjoying it. Yes once the hot chutney is in the sterilised jars, screw the lids on immediately (i use marigold gloves to protect my hands from the heat). Then as the chutney cools a tight seal will form between the jar and lid. Once cooled you can check its fully sealed by pressing in the centre of the lid. If a tight vacuum seal has formed the lid shouldn't depress further. If it does depress then the seal hasn't formed, which means you will need to place in a water bath for shelf storage. Or keep in the fridge and use within 6 weeks. Hope this helps! FYI - I'm due to post a fig jam recipe this week, if you have any extra figs leftover 🙂 Thanks!
Debbie
Debbie
Fig jam recipe now published: https://properfoodie.com/fig-jam/
🤗
May EatCookExplore
I love this combination. I just made one with apple, figs, cinnamon and a bit of chilli. Waiting for it to mature now.
Debbie
Hi May! Thanks so much for your comment - only just seen it as it went into my spam for some reason. Ooooh I like the idea of adding chilli - my other half would love that 🙂 Can't wait to open mine - trying to wait until Christmas eve 🙂 Have a lovely Christmas!!