Fig and ginger chutney

Name: Fig and ginger chutney
Total time: 1 h 15 min
Yield: makes ± 3 jars of 250 ml
Ingredients: 500 g ripe figs; 1 large onion, finely chopped; 150 g soft brown sugar; 150 ml cider vinegar or red wine vinegar; 1 piece of fresh ginger of 2 cm, grated; 1 tsp mustard seeds; 1 cinnamon stick; ½ tsp salt; 1 pinch of chilli flakes

Updated on 9 October 2026

Makes: makes ± 3 jars of 250 ml
Time: 1 hour 15 min
From: Fig

Ingredients

500 g ripe figs
1 large onion, finely chopped
150 g soft brown sugar
150 ml cider vinegar or red wine vinegar
1 piece of fresh ginger of 2 cm, grated
1 tsp mustard seeds
1 cinnamon stick
½ tsp salt
1 pinch of chilli flakes

Method

Cut the stalks off the figs (wear gloves if you pick them yourself) and chop the fruit into pieces.
Put all the ingredients in a wide, heavy-based pan.
Bring to the boil, turn the heat down and simmer gently for 40–50 minutes. Stir regularly so that it does not catch on the bottom.
The chutney is ready when it is thick and glossy and a spoon leaves a trail across the bottom of the pan.
Remove the cinnamon stick, fill hot, sterilised jars to the brim and close them straight away.
Turn the jars upside down for 5 minutes and leave them to cool.

Storing: A year in a cool, dark place; after opening, in the fridge and eaten within 4 weeks. The flavour improves after a week of maturing. Lovely with cheese, pâté and roast meat.