This deeply flavorful Fresh Fig Chutney captures the essence of late summer in a jar. Sweet, jammy figs mingle with warm spices, bright vinegar, and a gentle heat from jalapeño and ginger, creating a condiment that’s both elegant and versatile. Whether you spoon it alongside roasted meats, spread it over soft cheese and crostini, or tuck it into sandwiches, this jewel-toned chutney adds sophistication to any meal. It’s also perfect for gifting — a little taste of the season to enjoy all year long.
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 large, heavy-bottomed stockpot, combine the vinegar, brown sugar, onion, jalapeño, ginger, mustard seeds, zest, cinnamon stick, salt, allspice, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and cook uncovered, stirring often, until the mixture thickens and is reduced by about half. The liquid should become syrupy and glossy.
Stir in the golden raisins and figs. Continue cooking gently for about 25–30 minutes, or until the figs are soft, beginning to break down, and most of the liquid has evaporated. Remove and discard the cinnamon stick.
Ladle the hot chutney into sterilized canning jars, leaving 1/4 inch of headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes. Allow to cool completely before storing.
SERVING SUGGESTIONS:
- Spoon over soft cheeses such as chèvre, mascarpone, or brie on crostini.
- Serve alongside roasted pork tenderloin, lamb, duck, or baked ham.
- Stir a spoonful into pan drippings for a flavorful glaze or sauce.
- Mix with balsamic vinegar and olive oil for a rich, fruity vinaigrette.
- Pair with charcuterie or add to sandwiches for a gourmet touch.
YIELD: 5 pints
