Finding the perfect homemade condiment to jazz up your cheese board or sandwich can feel like a real challenge. Between the grocery store options that are either too sweet or packed with preservatives, and recipes that call for hard-to-find ingredients, it’s enough to make anyone reach for the same old spreads.
That’s where this fig and orange chutney comes in: it’s wonderfully balanced between sweet and tangy, uses simple ingredients you can find at any supermarket, and takes just one pot to make. Plus, it’s the kind of recipe that makes your kitchen smell amazing while it simmers away.
Why You’ll Love This Fig Chutney
- Make-ahead friendly – This chutney can be made in advance and stored in jars, making it perfect for holiday gifts or keeping in your pantry for whenever you need it.
- Simple ingredients – With just 8 basic ingredients, you can create a homemade condiment that tastes way better than store-bought versions.
- Versatile condiment – It pairs perfectly with cheese boards, roasted meats, sandwiches, and even morning toast – making it a must-have addition to your kitchen.
- Quick preparation – In less than an hour, you’ll have a batch of fresh chutney ready to enjoy, with most of the time being hands-off simmering.
What Kind of Figs Should I Use?
Fresh figs are the star of this chutney, and you’ve got several good options to choose from at the market. Black Mission figs are a popular choice with their deep purple skin and sweet flesh, while Brown Turkey figs tend to be a bit milder in flavor and work great in preserves. If you can find them, Adriatic figs with their pale green skin and bright pink flesh add beautiful color to your chutney. The most important thing is to pick figs that are ripe but still firm – they should give slightly when gently squeezed but shouldn’t be mushy. Since figs don’t continue to ripen once picked, avoid any that feel too hard or show signs of mold.
Options for Substitutions
While this chutney recipe has some ingredients that are key to its flavor, there are several substitutions you can try:
- Fresh Figs: If fresh figs aren’t in season, you can use dried figs – just soak them in hot water for 30 minutes before using. You’ll need about 250g of dried figs since they’re more concentrated in flavor.
- Orange: You can swap the orange with a blood orange or even 2 small mandarin oranges. If using mandarins, add an extra tablespoon of orange zest for more citrus punch.
- Balsamic Vinegar: Red wine vinegar can work in place of balsamic, but add 2 tablespoons of honey to make up for the missing sweetness and depth that balsamic provides.
- Apple: Any firm apple variety works here – Granny Smith, Gala, or Fuji are all good options. You could even use a firm pear instead.
- Dark Brown Sugar: Light brown sugar or muscovado sugar work just fine. If using all white sugar, add 1 tablespoon of molasses for that deeper flavor.
- Flaked Sea Salt: Regular table salt or kosher salt work too – just use a bit less (about ⅓ teaspoon) since their crystals are more compact.
Watch Out for These Mistakes While Cooking
The biggest challenge when making fig chutney is getting the right consistency – cooking it too quickly can leave you with a runny sauce, while overcooking can turn it into a sticky mess that’s too thick to spread. For perfect texture, simmer the mixture on low heat and stir occasionally until it coats the back of a spoon, usually taking about 45-60 minutes. Another common mistake is not chopping the fruits and onions into similar-sized pieces, which can lead to uneven cooking and texture – aim for roughly 1-inch chunks for consistent results. To prevent the sugars from crystallizing or burning, keep an eye on the heat level and stir regularly, especially during the final 15 minutes of cooking. For the best flavor development, let the chutney cool completely before transferring it to jars, and if possible, wait at least 24 hours before serving to allow the flavors to meld together properly.
What to Serve With Fig and Orange Chutney?
This sweet and tangy chutney is a perfect partner for a cheese board – especially with aged cheddar, creamy brie, or tangy goat cheese. It’s also fantastic spread on a turkey or ham sandwich, adding just the right amount of fruity flavor to balance out the savory meat. For a quick appetizer, try spooning it over cream cheese and serving it with crackers, or add it to your next grilled cheese sandwich for an upgraded lunch experience. If you’re hosting a dinner party, this chutney works great alongside roasted pork or chicken, where its fruity notes can complement the meat perfectly.
Storage Instructions
Preserve: This fig and orange chutney needs to be stored in sterilized jars with airtight lids. Once opened, keep it in the fridge and it’ll stay good for up to 3 months. The flavors actually get better with time, making it perfect for batch cooking!
Unopened Storage: When properly sealed in sterilized jars, your unopened chutney can last up to a year in a cool, dark pantry or cupboard. Just make sure to check for any signs of spoilage before using, like unusual colors or mold.
Gift-Giving: This chutney makes wonderful homemade gifts! Just pour it into pretty jars while still hot, seal them properly, and add a cute label with the date it was made. Remember to tell recipients to refrigerate after opening.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 2-4 g
- Fat: 0-1 g
- Carbohydrates: 130-140 g
Ingredients
- 1 orange
- 80 grams onion
- 350 grams fresh figs
- 80 grams apple
- 180 ml balsamic vinegar
- 50 grams white sugar
- 50 grams dark brown sugar
- 1/2 teaspoon flaked sea salt
Step 1: Prepare the Ingredients
Begin by zesting and juicing one orange.
For juicing, using a lemon reamer or juicer is recommended to extract maximum juice.
Measure approximately 150ml of juice and set aside 1 teaspoon of the zest for later.
If you do not have enough juice, top it up with water until you reach the desired amount.
Finely chop roughly 80g of onion, 80g of apple (excluding the core but no need to peel), and 350g of fresh ripe figs into roughly 1cm/½ inch pieces.
Step 2: Combine Ingredients in the Saucepan
Add the orange juice, chopped onion, figs, and apple into a saucepan.
Pour in 180ml of balsamic vinegar, and add 50g of white sugar, 50g of muscovado sugar, and ½ teaspoon of sea salt flakes.
Mix all the ingredients together until well combined.
Step 3: Cook the Chutney
Place the saucepan on medium-high heat and stir the mixture until it begins to boil.
Once boiling, reduce the heat so that it is just simmering.
Cook for around 30 minutes, stirring every 5-10 minutes to prevent sticking.
The mixture will thicken, so continue to monitor closely, especially towards the end of cooking.
Step 4: Check the Consistency
The chutney is ready when you can drag your spatula through it and the gap doesn’t immediately fill with liquid.
If necessary, increase the heat slightly to cook away any excess liquid until the desired consistency is achieved.
Step 5: Finalize and Store the Chutney
Remove the chutney from the heat and stir in the reserved 1 teaspoon of orange zest for a burst of citrus flavor.
Carefully spoon the hot chutney into jars or your preferred container.
Ensure all containers are clean and sterilized to preserve freshness.
Step 6: Allow Flavors to Develop
Before indulging, allow a minimum of 3 days for the flavors to meld and develop.
Store the chutney in a cool, dark place, and enjoy its rich, sweet, and tangy taste after the waiting period.
