Making chutney is a really good way of eating seasonal fruits throughout the year.  Figs eaten out of season in the UK are really woody and tasteless so by making a chutney you can keep the flavours and juiciness with the thought of late summer on your taste buds!

Figs are currently at their best so pop to your local green grocers, pick up a punnet and make this rather special chutney.  If you can, try and buy ones that are really ripe and gooey.

This fig chutney is wonderfully sticky, sweet & aromatic – fantastic with a good cheddar.  This recipe makes about two medium sized jars of chutney.

You will need:

  • 1 tablespoon of olive oil
  • 1 large red onion, finely diced
  • about a 2cm piece of fresh ginger, peeled and finely grated
  • 120g golden caster sugar
  • juice and zest of one lemon
  • 100g raisins
  • 1 teaspoon of yellow mustard seeds
  • 1 small cinnamon stick
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon flaked sea salt
  • a pinch of Aleppo chilli (size depending on your strength preference)
  • 450g fresh figs, stemmed and quartered


  • Place a wide, heavy-based pan over a medium heat and add the olive oil.  When the oil is hot add the diced red onion and cook for about 8 minutes until softened and translucent, stirring occasionally.
  • When the red onion is soft, add the remaining ingredients, except the figs.
  • Turn down the heat slightly and cook everything at a steady simmer for about 20 minutes so you have reduced the vinegar and the mixture starts to darken and begins to get deliciously sticky.  Now add the figs.
  • Cover the pan with a lid, and cook for roughly 10 minutes until the figs are tender and cooked. Now remove the lid and simmer for a further 10 – 15 minutes letting the mixture thicken and become jam-like.  Make sure you stir often so the bottom doesn’t catch and burn.
  • Once the chutney is ready put into two clean, sterilised jam jars and seal immediately while it is still hot.  It will be difficult, but leave for about three weeks before opening and eating to allow the flavours to infuse.
  • You should have a dark, sticky, fragrant fig chutney to munch in throughout the winter months.

By Fleur & The Food Stork Team

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