Orange and cinnamon fig chutney on a board with assorted cheeses and crackers

Fig chutney

Name: Fig chutney
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 2 x 300g jars
Ingredients: 1 tbsp olive oil; 1 large red onion finely chopped; 500g figs chopped; 1 eating apple peeled, cored and diced; 200ml apple cider vinegar; 125g dark muscovado sugar; 1 tsp ground ginger; 1 cinnamon stick; 1 orange zested and juiced

Janine Ratcliffe

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Makes 2 x 300g jars

Easy

Prep: 10 mins

Cook: 40 mins

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Make a jammy fig chutney with warming cinnamon, orange zest and ground ginger, perfect to enjoy alongside a cheeseboard or oozing autumnal toastie

Gluten free

Vegan

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Try our recipe for fig chutney with orange and cinnamon, then try our spicy runner bean chutney, spiced pear chutney and chilli garlic chutney. Discover more chutney recipes.

Ingredients

Nutrition

1 tbsp olive oil
1 large red onion

finely chopped
500g figs

chopped
1 eating apple

peeled, cored and diced
200ml apple cider vinegar
125g dark muscovado sugar
1 tsp ground ginger
1 cinnamon stick
1 orange

zested and juiced

Nutrition: per tbsp

kcal46
fat0.5g
saturates0g
carbs9.4g
sugars9.2g
fibre1.3g
protein0.5g
salt0.1g

Method

step 1

Heat the olive oil in a pan over a medium heat and fry the onion until softened.
step 2

Add the rest of the ingredients and stir well. Bring to the boil over a medium heat, stirring occasionally.
step 3

Reduce the heat to a simmer and cook for about 30-35 mins, or until the mixture has darkened and become jammy. Pour into sterilised jars and seal. Will keep for up to three months in a cool, dry place. Once opened, keep in the fridge.

Try more fig recipes.

A whole filo pastry fig tart

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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