This fig chutney recipe is a delicious way to use fresh or dried figs. It’s easy to make, even for beginners, and adds a sweet and tangy touch to many dishes. You’ll love how simple it is to create this flavorful condiment at home.
Key Ingredients & Substitutions:
- Figs: Use fresh ripe figs when in season, or good quality dried figs. If using dried, you’ll need to rehydrate them slightly first.
- Apple Cider Vinegar: Essential for the tangy balance. White vinegar can work in a pinch.
- Brown Sugar: Adds a deep sweetness. Granulated sugar can be used, but brown sugar gives a richer flavor.
- Onion & Ginger: Aromatic base. Yellow or red onion is fine. Fresh ginger is best for its pungent warmth.
Ingredients:
Main:
* 1 lb fresh figs (or 12 oz dried figs), stems removed and quartered
* 1 medium yellow onion, finely diced
* 2 cloves garlic, minced
* 2 inches fresh ginger, grated
* 1 cup apple cider vinegar
* ¾ cup packed light brown sugar
* ½ cup water
Spices:
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* ¼ teaspoon red pepper flakes (optional, for a subtle kick)
* ½ teaspoon salt
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: Approximately 2 cups (yields 8-10 servings, about 2-3 tablespoons each)
- Calories per serving: Approx. 110-130 calories
- Tools Needed: Large saucepan or pot, stirring spoon, cutting board, knife, grater.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Start by washing your fresh figs and removing their stems, then quarter them. If using dried figs, chop them into small pieces. Dice your onion, mince the garlic, and grate the fresh ginger.
2. Combine All Ingredients
In a large saucepan or pot, add the quartered figs, diced onion, minced garlic, grated ginger, apple cider vinegar, brown sugar, and water. Stir everything together until well combined.
3. Add the Spices
Now, sprinkle in your cinnamon, ground cloves, red pepper flakes (if using), and salt. Give it another good stir to ensure all the spices are evenly distributed throughout the fig chutney mixture.
4. Simmer the Chutney
Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a boil, reduce the heat to low. Let the fig chutney simmer gently, uncovered, for about 35-45 minutes.
5. Stir and Thicken
As the fig chutney simmers, stir it every 5-10 minutes to prevent sticking and ensure even cooking. The chutney is ready when most of the liquid has evaporated and it has thickened to a jam-like consistency. The figs should be very soft and break down easily.
6. Cool and Serve
Once the fig chutney has reached the desired thickness, remove it from the heat. Let it cool completely before serving. The flavors will deepen as it cools, making this fig chutney even more delicious.
Storage Instructions:
Store your homemade fig chutney in an airtight container or jar in the refrigerator. It will keep well for up to 2-3 weeks. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before using.
Frequently Asked Questions (FAQ):
- Can I make this fig chutney less sweet? Yes, you can reduce the amount of brown sugar by a couple of tablespoons to make it less sweet, or increase the vinegar for more tang.
- Do I have to use fresh ginger? Fresh ginger provides the best flavor, but in a pinch, you can use ½ teaspoon of ground ginger.
- Why is my chutney too thin? Your chutney might be too thin if it hasn’t cooked long enough. Continue simmering until more liquid evaporates and it thickens.
- Can I make this chutney in a slow cooker? While possible, it’s best made on the stovetop to allow for proper evaporation and thickening. Slow cooker versions may require more time and careful monitoring.
- Is fig chutney vegan? Yes, this fig chutney recipe is naturally vegan.