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Spiced Fig Chutney with Fresh Figs Recipe

Fresh figs infused with a selection of savory spices and reduced to a luscious, smooth fruity chutney. This chutney is oil-free.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 4 oz jars
Calories: 504 kcal
Course: Condiments
Cuisine: British

Ingredients

  • 1 Pound figs fresh and ripe
  • 1 onion small
  • 1 clove garlic or garlic paste, *See Notes
  • 1 Chili pepper or a few drops of Hot Sauce
  • Juice of one lime
  • ¾ cup sugar
  • 1 corner star anise
  • 1 Piece clove
  • 1 inch cinnamon stick
  • 1 Piece mace or some grated Nutmeg
  • ¼ Teaspoon Cumin Seeds Ground
  • ¼ Teaspoon Coriander Seeds Ground
  • salt to taste
  • ¼ Teaspoon black pepper
  • 2 Tablespoon vinegar

Instructions

    Cup of Yum
  1. Prepare and process your fresh figs. Slice off the top fig stalk part and any bad parts if any. Slice into smaller chunks and collect in a bowl.
  2. Cut the onion into chunks, chop the garlic fine if you use fresh garlic (or use garlic paste) and slit open your chili pepper. Juice your lime and keep aside.
  3. Place the cut figs, the garlic, and onion in your small pot and cover with the sugar.
  4. Mix the fruits with the sugar and keep over a medium heat setting. Make sure all the fruits are well covered with the sugar.
  5. Once the chutney is bubbling, stir in your spices, the cinnamon, clove, star anise corner and mace (or grated nutmeg). As well as the coriander seed powder and the ground cumin seed powder.
  6. Continue to add in the salt, black pepper and vinegar. Mix it all well.
  7. Bring the figs to a simmering boil and keep over a medium heat setting.
  8. Keep simmering down the chutney until the figs are cooked, and the chutney tastes spiced and aromatic.
  9. When it looks done, take out the whole spices and discard them.
  10. Pour in your lime juice and blend with a hand blender to the desired consistency.
  11. Place fig chutney into clean sterilized jars and store in a dry and cool place (fridge is also ok).

Notes

  • 1 medium garlic clove = about 1 tablespoon flat garlic paste.
  • You can water bath can your jars to add another layer of safety and protection so that the chutney will remain good for much longer than just a few months. Water bath canned chutney jars can be stored on a shelf in a dry and cool place away from direct sunlight. Once unsealed and opened, keep in the fridge.

Nutrition Information

Serving 113g Calories 504kcal (25%) Carbohydrates 129g (43%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.5g Monounsaturated Fat 0.3g Sodium 9mg (0%) Potassium 728mg (21%) Fiber 9g (36%) Sugar 116g (232%) Vitamin A 557IU (11%) Vitamin C 46mg (51%) Calcium 117mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 24 oz jars

Amount Per Serving

Calories 504

% Daily Value*

Serving 113g
Calories 504kcal 25%
Carbohydrates 129g 43%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 0.3g 2%
Sodium 9mg 0%
Potassium 728mg 15%
Fiber 9g 36%
Sugar 116g 232%
Vitamin A 557IU 11%
Vitamin C 46mg 51%
Calcium 117mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.