Best 2 Fresh Fig Chutney Recipes

In a culinary world brimming with diverse flavors and textures, chutney stands out as a versatile condiment that tantalizes the taste buds with its sweet, tangy, and piquant notes. This article presents a delightful collection of fresh fig chutney recipes, each offering a unique twist on this classic accompaniment. From the classic fig and onion chutney, a harmonious blend of sweet figs, tangy onions, and aromatic spices, to the innovative fig and balsamic vinegar chutney, featuring a luscious combination of ripe figs, balsamic vinegar, and zesty herbs, these recipes cater to a wide range of palates.

Additionally, the fig and ginger chutney introduces a spicy kick with the addition of fresh ginger, while the fig and orange chutney bursts with citrusy brightness thanks to the inclusion of juicy oranges. For those seeking a more unconventional chutney experience, the fig and blue cheese chutney seamlessly combines sweet figs with tangy blue cheese, creating a complex and savory flavor profile. Finally, the fig and tomato chutney offers a vibrant medley of sweet figs, juicy tomatoes, and aromatic spices, resulting in a chutney that is both flavorful and versatile. Whether you're looking to complement your favorite cheese platter, enhance your sandwiches and wraps, or simply enjoy a unique and delicious condiment, these fresh fig chutney recipes promise to elevate your culinary creations to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH FIG CHUTNEY

Fresh Fig Chutney image

Provided by Food Network

Categories condiment

Time 3h

Yield about 2 1/2 pints

Number Of Ingredients 11

Ingredients

1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick

Steps:

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE

Fresh Fig and Ginger Chutney from the Auberge image

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.

Provided by French Tart

Categories Chutneys

Time 1h20m

Yield 5 350g Jars

Number Of Ingredients 12

Ingredients

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

Steps:

Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

Tips:

Choose ripe, fresh figs for the best flavor and texture in your chutney.
If you don't have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
You can adjust the amount of chili pepper to your taste. If you like a spicier chutney, add more chili pepper. If you prefer a milder chutney, use less chili pepper or omit it altogether.
Be sure to sterilize your jars and lids before filling them with the chutney. This will help to prevent spoilage.
Process the chutney in a boiling water bath for 10 minutes to ensure that it is properly sealed.

Conclusion:

Fig chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is also a great way to use up fresh figs when they are in season. With its sweet, tangy, and slightly spicy flavor, fig chutney is sure to be a hit with your family and friends.