Homemade Fig And Apple Chutney Recipe

I’m sharing my Fig chutney recipe and my top tips for handling and sealing sterilised jars, plus why this has become my go to homemade Christmas gift for friends and family.

I can’t get over how much this chutney changes a cheese board. My Homemade Fig And Apple Chutney sits sweet and squelchy between crumbly cheese and plain crackers, people always want the recipe.

I make it with fresh figs and cooking apples so you get jammy fruit and fresh pop, its perfect for Christmas gifts when you want something homemade but not boring. I love handing jars to friends because they look impressed, even when I tell them it’s simple.

If you’re nosy about tags, call it a Fig Chutney Recipe and watch the smiles.

Why I Like this Recipe

– I love the sweet and tangy contrast, it wakes up my taste buds every time.
– I like the jammy softness with little crunchy bits, keeps each bite interesting.
– I enjoy how it turns simple snacks into something fancy, people always ask where I bought it.
– I appreciate that it keeps well so I can make a big batch and share with friends.
– I’m proud to give it as a homemade gift, it actually tastes way better than the store stuff.

Ingredients

• Fresh figs bring jammy sweetness, good fibre and a soft almost syrupy texture.
• Cooking apples add pectin and tartness, balance sweetness and help the chutney set.
• Red onions give savoury depth and natural sugars for gentle caramel notes.
• Brown sugar sweetens and adds molasses warmth, makes it richly sweet.
• Cider vinegar gives bright tang, helps preserve and balances the fruits’ sweetness.
• Fresh ginger adds warm spicy zing, cuts richness and aids digestion slightly.
• Mustard seeds pop with heat, give crunchy bursts and subtle piquancy.
• Cinnamon stick plus cloves add warm aromatic spice, use small amounts.

Ingredient Quantities

• 450g fresh figs
• 450g cooking apples (about 2 large)
• 2 medium red onions
• 300g light brown sugar
• 200ml cider vinegar
• 2 tbsp balsamic vinegar
• 75g sultanas or raisins
• 15g fresh ginger
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cinnamon stick
• 4 whole cloves
• 1 tbsp lemon juice

How to Make this

1. Sterilise your jars and lids first so they’re hot and dry when you’re ready to fill them: wash well, submerge in boiling water for 10 minutes or put jars on a tray in a 140 C oven for 15–20 minutes, keep lids in hot water until needed.

2. Prep the fruit and veg: quarter 450 g fresh figs, peel, core and chop 450 g cooking apples, thinly slice 2 medium red onions, finely grate 15 g fresh ginger and mince 1 clove garlic.

3. Heat 1 tbsp olive oil in a heavy saucepan over medium heat, add 1 tsp mustard seeds and fry until they start to pop, then add the sliced onions and soften them until they’re translucent and starting to caramelise.

4. Add the chopped apples, figs and 75 g sultanas (or raisins) to the pan along with the grated ginger, minced garlic, 1 cinnamon stick and 4 whole cloves and give it a good stir.

5. Pour in 200 ml cider vinegar and 2 tbsp balsamic vinegar, then add 300 g light brown sugar, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp lemon juice; stir until the sugar starts to dissolve.

6. Bring to a gentle boil, reduce heat and simmer uncovered for about 45–60 minutes until the mixture is thick, jammy and glossy; stir every now and then so it doesn’t stick, and taste towards the end to adjust salt or acidity.

7. Remove the cinnamon stick and whole cloves, then test the chutney for setting by dropping a little on a cold plate if it wrinkles when pushed it’s done; if it still runs cook a bit longer.

8. Using a ladle and a funnel if you have one, fill your hot sterilised jars while the chutney is still piping hot, leaving about 1 cm headspace; wipe the rim clean with a damp cloth before sealing.

9. Seal jars immediately with hot lids and screw bands; either leave them upright to cool naturally or invert for 2–3 minutes if you like that trick, then set upright. Check seals after 24 hours (lid should be concave and not pop when pressed), label with date and store in a cool dark place for at least 2 weeks before eating so flavors develop. Once opened keep refrigerated and use within a few weeks.

Equipment Needed

1. Large heavy‑bottomed saucepan (3–4 L)
2. Wooden spoon or heatproof spatula for stirring
3. Sharp chef’s knife and a sturdy chopping board
4. Grater or microplane for the ginger
5. Kitchen scale and measuring spoons (for grams, ml, tsp, tbsp)
6. Ladle and a funnel for filling jars
7. Large pot or oven tray plus tongs for sterilising jars and lids
8. Sterilised jars with lids and screw bands (enough for the batch)
9. Clean tea towel or kitchen paper and labels for dating jars

FAQ

Homemade Fig And Apple Chutney Recipe Substitutions and Variations

• Figs
  • Dried figs — rehydrate in hot water 15–20 mins, drain and chop. Theyre sweeter so cut the added sugar by about 25%.
  • Pears — same weight, peel and dice. They hold up well and add gentle sweetness.
  • Medjool dates — pit and finely chop. Very sweet and rich, reduce sugar more and expect a darker colour.
• Cooking apples
  • Bramley or other tart apple — same weight, keeps the chutney bright and tangy.
  • Pear — same weight, softer texture so cook a little less.
  • Quince — peeled and diced, needs longer to soften but gives a lovely floral note.
• Light brown sugar
  • Dark brown sugar — swap 1:1 for deeper molasses flavour and darker colour.
  • Demarara or raw sugar — 1:1, more texture if not fully dissolved but works nicely.
  • Honey or maple syrup — use about 3/4 cup in place of 300g sugar and reduce other liquid a bit, lower the heat so it doesnt burn.
• Cider vinegar
  • Apple cider vinegar — direct 1:1 swap, almost identical.
  • White wine vinegar — 1:1, a bit milder but still brightens the chutney.
  • Sherry vinegar — 1:1, richer and more complex so add a little at a time and taste.

Pro Tips

1) Use a wide, shallow pan so the liquid evaporates faster and you get a glossy, jammy texture. If it still seems loose after cooling, cook a bit longer or mash/blend a portion and stir it back in to thicken, it’ll help without adding more sugar.

2) Taste late and tweak acid and salt, not just sugar. Add tiny amounts of cider or lemon at the end to lift the flavors, and a pinch more salt if it tastes flat. Do this in small steps, you can always add more but you can’t take it away.

3) Put the cinnamon stick and cloves in a tea infuser or small muslin bag before you simmer, makes removal instant and avoids gritty bits. Toast the mustard seeds briefly till they pop to boost their aroma, but don’t let them burn.

4) If you don’t want to rely on long shelf storage, freeze small portions in airtight tubs or ice cube trays instead of canning. Freezing keeps that fresh fig flavor much better than a very long jarred shelf life sometimes will.

5) Let it rest for at least 2 weeks before opening so flavors marry, and label jars with the date. Great with sharp cheese or roasted pork, and if it seems too sweet when serving, a quick splash of vinegar brightens it up.