There’s something irresistible about the sweet, jammy richness of fresh figs paired with a lively kick of vinegar, spice, and ginger. This fig chutney brings all of those elements together in one jewel-toned preserve — tangy, aromatic, and layered with just the right balance of heat and warmth. It’s the kind of condiment that turns everyday ingredients into something memorable.
Spread it over a crostini with mascarpone, gorgonzola, or chèvre for an instant appetizer, or serve it alongside roasted lamb, baked ham, or grilled chicken to add brightness and complexity. A spoonful stirred into pan juices or whisked into a vinaigrette can transform a simple salad or grain dish.
Because it’s preserved by canning, this chutney also makes a thoughtful homemade gift during the holidays or a pantry staple you’ll reach for again and again. With the natural sweetness of figs, the gentle heat of jalapeño and ginger, and warming spices like cinnamon, cloves, and allspice, this chutney captures the flavors of late summer and early fall in a jar — perfect for savoring year-round.
INGREDIENTS:
5 cups red wine vinegar
1 pound light brown sugar
2 onions, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 cup finely chopped fresh ginger
1 tablespoon yellow mustard seeds
1 lemon (or orange), zested
1 cinnamon stick
1 tablespoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon red pepper flakes
1/2 cup golden raisins
3 pounds firm, fresh figs, rinsed, stems removed and halved (don’t use overly ripe figs)
METHOD:
In a heavy-bottomed stock pan, combine the vinegar, brown sugar, onion, jalapeno pepper, ginger, mustard seeds, lemon (or orange) zest, cinnamon stick, salt, allspice, cloves, and pepper flakes, and bring the mixture to a boil.
Reduce heat to medium and cook, stirring often, until the mixture thickens and is reduced by half. The mixture should be a thick syrup.
Add the golden raisins and figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid evaporates about 30 minutes. Remove and discard the cinnamon stick.
Ladle hot chutney into hot sterilized canning jars and process in a hot-water bath according to the manufacturer’s directions.
YIELD: 5 pints
