Fig Chutney ; Figs @Carriageworksfarmersmarket

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Last week I got a little over excited to see fresh figs at the markets and bought more than we could eat …… so I went in search of a good fig chutney and found this fabulous recipe on David Lebovitz site.

The chutney works well with roast pork or as a condiment with a sharp cheddar cheese, or bottle it and give it as a Christmas present. For those of you off to Paris for Christmas the David Lebovitz site is worth a look with a lot of good tips about eating and food shopping in Paris.


The Recipe: Fig Chutney – Two jars ( 2 cups 500g)

Recipe inspired by Really Nice Recipes, and Emeril Lagasse


1 tablespoon vegetable oil

1large red onion, peeled and finely diced

½-inch (2 cm) piece of fresh ginger, peeled and minced

2/3 cup (120g)packed light or dark brown sugar

½ cup (125ml) apple cider vinegar

Juice and zest of one lemon

3/4cup (100g) raisins and diced dried fruits (any mix)

1 ½ teaspoonmustard seeds

1 small cinnamon stick

¼ teaspoon ground allspice

¼ teaspoon salt

1/8 teaspoon ground cloves

large pinch red pepper powder

1 pound (450g) fresh figs, stemmed and diced


1.  In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes stirring occasionally

2. Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot and cook for 5 to 10 minutes, until the figs are tender and cooked through.

3.  Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.




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Comments 5

  1. Lovely! Glad you’ve also become a Dave Leb fan. The chutney would also work splendidly with some smoked duck breast……..

    Thanks so much for the Astier et Villette post, I sent it on to a couple of friends, and they adored it so much they sent it on even further!

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