Sweet and savory, this easy fig chutney recipe is packed with flavor and can be paired with meats, cheeses, and more. It is a versatile condiment made with fresh figs and spices, that can also be used to cook with.

If you happen to have a few extra fresh figs lying around, this fig chutney recipe is a must-try. Not only is it so easy and quick to prepare, but it is so darn tasty, too.

I love pairing this chutney with some crackers and cheese, though I have been known to eat spoonfuls of it straight out of the jar, too. This chutney can also be enjoyed as a dip, it can be slathered on fried or roasted chicken, turkey, pork, and other meats.

This chutney can also be used as a marinade (as used in this cherry chicken recipe) to cook everything from tofu to vegetables, and meats.

If you happen to love the combination of sweet and savory, then, I think you might love this chutney! And you only need 9 main ingredients to make it.

What are the ingredients needed to make this fig chutney?

You will need the 9 main ingredients listed below, as well as some salt and pepper to taste. The ingredients are:

1. Fresh figs
   I used ripe fresh black mission figs I found at Trader Joe’s to make this recipe. I have not tried making this chutney with dried figs. But, if I did, I would use sweet dried mission figs. And, as dried figs tend to be sweeter than fresh figs, I would increase the amount of cayenne or chili powder used so the sweet and spicy flavors are more balanced.
2. Onion
   A fresh onion adds a subtle flavor to this condiment. And, as the base of this chutney is ever so lightly caramelized onions, fresh onion is a must.
3. Ginger
   For this recipe, I used fresh ginger. If peeling and chopping ginger is not your thing, you could grab some of the pre-cut and peeled ginger that is available at most grocery stores. However, if you have powdered or ground ginger on hand, then that can be used instead, as well.
4. Sweetener
   I used zero-calorie, keto-friendly Pyure Organic Brown Sugar (by the way, this is not a sponsored post, just one of those brands I like) which has 0 sugars, and scores a 0 on the glycemic index. I wanted my mom to be able to enjoy this chutney without having to worry about the refined sugar content in it and that is why I opted to use Pyure. However, you could use light brown sugar, dark brown sugar, or maple syrup (as I did when I made this mango chutney). You could also use honey instead if you have some readily available.
5. Red wine vinegar
   I opted to use a quarter cup of red wine vinegar in this recipe for its fruity punch. However, a quarter cup apple cider vinegar could be used instead.
6. Oil
   I used extra virgin olive oil to sauté the onions with. However, grapeseed oil or coconut oil are better heat conductors and can be used instead. To be honest, any oil would work to sauté the onions until they reach a slightly caramelized state.
7. Smoked paprika
   A touch of smoked paprika adds such a lovely hint of smoky flavor to this. While I would urge you to not skip it, if you don’t have any on hand, it can be left out or replaced with regular paprika instead, or even a pinch or two of ground coriander.
8. Cinnamon
   I used ground cinnamon in this to add a subtle hint of cinnamon flavor. In other chutney recipes I have added in just a quarter teaspoon of warming aromatic spices like nutmeg, cloves, and cardamom. In this recipe, if you would like a complex layer of flavors, you could add in just a 1/4 tsp of cardamom, cloves, and nutmeg in addition to the cinnamon.
9. Chili powder/cayenne
   I added in a 1/4 teaspoon of cayenne to add a hint of heat to this chutney. If you do not have any cayenne on hand, you can use chili powder or red pepper flakes for a hot chutney. However, if you would prefer a more mild fig chutney, you can leave out the chili powder and/or cayenne.

Making this chutney…

After gathering the ingredients, the total time to make this chutney is about 25 minutes, including prep time.

To make this recipe effortless, I usually peel and chop the onion, ginger, and garlic and add those to a small pan, with some oil. I usually keep the heat between low and medium on my gas stove and stir these ingredients often while they are on the stove, to keep them from burning.

In between stirring, I rinse, dry, and chop the figs. When the onions start to caramelize a bit (usually about 10 minutes for me), I add in the figs, sweetener, vinegar, and spices. I turn up the heat on the stove to medium, and let these ingredients simmer for about 10 minutes, stirring the mixture often.

Around the 10-minute mark, the liquid has been reduced, and the chutney seems to have thickened. Then, I remove the pan from the stove and let the chutney cool down.

A quick season with salt and pepper and this chutney is ready to enjoy! I usually use about a 1/4 tsp of salt and black pepper, but everyone’s preference for the amount of salt in a recipe differs so please add as much or less as you prefer.

Storing this chutney…

This chutney can be stored in an airtight container, in the refrigerator for 3 weeks or so. This chutney is one of those recipes that taste better on day 3 than on day 1.

I have not tried to freeze this fig chutney, so I am not comfortable saying how long this would last in the freezer or how it would taste once it was thawed out.

Serving this chutney…

This fig chutney pairs deliciously with cheeses like Gouda and cheddar cheese as well as goat’s cheese and crackers. As I have an overabundance of basil, I added some chopped basil on top of these crackers, cheese, and chutney appetizers.

This fig chutney is just as tasty in sandwiches made with prosciutto and ham.

This chutney is delicious as a dip with pita chips or pita bread.

It can also be served along with chicken, pork, and other meats.

And, this versatile fig chutney can also be sued to cook with.

Love Chutney? Then here are a few more easy chutney recipes to try…

1

Easy Cherry Chutney

Check out this recipe

2

Pineapple Chutney

Check out this recipe

3

Easy Onion Chutney Recipe

Check out this recipe

4

Easy Peach Chutney

Check out this recipe

Easy Fig Chutney

5 from 7 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

Cost: $4 a serving

Author: Shashi

Cook ModePrevent your screen from going dark

Sweet and savory, this easy fig chutney recipe is packed with flavor and can be paired with meats, cheeses, and more. It is a versatile condiment made with fresh figs and spices, that can also be used to cook with.

Ingredients

• 4 Fresh black figs
• 2 tbsp olive oil
• 1/2 Yellow onion (fresh)
• 2 tsp Fresh ginger
• 1/4 cup Zero calorie brown sugar or regular brown sugar or maple syrup or honey
• 1/4 cup Red wine vinegar
• 1/2 tsp Smoked paprika
• 1/4 tsp Cinnamon
• 1/4 tsp Chili powder/cayenne
• Salt and pepper to taste

Instructions

• Peel and chop the onion and ginger.
• Add the oil to a pan and set it on a stove set to low/medium heat and add the chopped onion and ginger to it.
  
• Let the onion and ginger mix sauté for about 10 minutes or so until the onions start to caramelize a bit. Make sure to stir this often to keep the onions from burning.
• Rinse, dry, and chop the figs.
  
• Add in the figs, sweetener, vinegar, and smoked paprika, cayenne, and cinnamon.
• Turn up the heat on the stove to medium/ medium-high, and let these ingredients simmer for about 10 minutes, stirring the mixture often.
• Around the 10-minute mark, when the liquid has been reduced, and the chutney seems to have thickened, remove the pan from the stove and let the chutney cool down.
  
• Season with salt and pepper to taste.
• Serve with cheese and crackers, in sandwiches, or with chicken, turkey, pork, and other meats.

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 76mg | Fiber: 1g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!