Easy Fig Chutney Recipe

Chutneys are amazing.Their sweet and tangy taste can bring a new dimension to so many dishes. And this fig chutney is especially delicious. The natural sweetness of figs, paired with the tanginess of vinegar and aromatic spices, goes together so well. No matter if you enjoy it with vegan cheese, sandwiches or burgers, or plain white rice, this simple fig chutney will take the dish to the next level.

Ingredients for Fig Chutney

• Fresh Figs
• Vinegar (I went with red wine vinegar)
• Organic cane sugar
• White/yellow onions
• Laurel leaves
• Cinnamon sticks
• Star anis
• Black pepper&salt

Firstly, we gotta get us some figs. Choose ripe figs that are plump, fragrant, and slightly soft to the touch. I picked these figs from my grandparents’ garden, making this chutney even more special!

Also, you’d need vinegar. I’d recommend using red wine vinegar or apple cider vinegar for this recipe. Both work fantastic.

Onions give the chutney a deep taste and contribute a delicious texture.

Regarding spices, I like the combination of cinnamon, star anise, and laurel. It gives the chutney a slightly exotic and Christmassy taste. Especially if you want to give this chutney away as a present, the spices will make a good mix. Still, feel free to be creative with the spices and go with any combination you like yourself! Ginger, cloves, nutmeg, or herbs like rosemary can make delicious additions.

If you are feeling like it, you can add nuts, raisins or cranberries to the chutney.

Easy Fig Chutney Recipe:

Slices the figs in half and separate the flesh from the skin with a spoon. Roughly chop the figs. There is no need to be super thorough with this. The figs will continue to break down while cooking. Peel the onion and finely dice it. And that’s all the prep there is to do. Let’s get cooking.

Add the vinegar and cane sugar to your pot. Heat to medium heat and dissolve the sugar in the vinegar.

Next, add the fig, onion, and spices. Bring everything to a simmer.

Cook the chutney until the fig has broken down and the liquid has reduced. The figs will add a lot of liquid as well. The onions need to become very soft. I simmered my chutney for about 1 hour and 15 minutes.

Now, you need to make sure you store this precious chutney right. I wanted to eat it right away, so I added mine into a jam jar, which I cleaned thoroughly. Like this, the chutney will last a couple of weeks in the fridge.

If you want a longer shelf life for your fig chutney, make sure to properly can it.

Serving Recommendations for the Chutney:

Have it on Sandwiches!

A vegan sandwich with freshly sliced avocado, arugula, and a generous smear of fig chutney is simple but gourmet. It even tastes fantastic with vegan Banh Mi!

Enjoy it with Plant-Based Cheeses

Fig chutney and plant-based cheeses are a match made in vegan heaven. I love the combination of this cashew cream cheese and some crackers or toasted bread with the chutney as an appetizer.

Glaze for Roasted Vegetables

Glaze your roasted vegetables with fig chutney for an extra kick. The chutney’s rich flavors caramelize beautifully, adding depth and complexity to oven-roaste vegetables.

Add Fig chutney to Bowls:

That is my go-to way of enjoying chutney: Fig chutney makes sure your bowls will never get boring. No matter if making rice or quinoa bowls, the fig chutney will make sure that your bowl is delicious.

I hope you like this fig chutney recipe! I for sure am happy to have a few jars of it in my fridge. Let me know what you think in the comments.

Some more recipe recommendations:

• Wild garlic pesto
• Cranberry jam
• Mixed herb pesto
• Fig crostini with vegan cream cheese
• Sea buckthorn jam recipe
• Chestnut spread
• Homemade tomato sauce
• Rose hip jam
• Strawberry tree jam
• Roasted fig couscous salad with almonds

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