If you love figs as much as I do, try making this easy fig chutney and enjoy your favourite flavour any time! Enhanced with warm spices, it is also a perfect companion for your winter festivities. Sweet and slightly tangy, fig chutney can complement a wide variety of dishes from meats to cheese. It works particularly well with white meats like chicken, turkey or pork, can be a beautiful addition to a charcuterie board and is amazing on a sourdough toast with mascarpone and prosciutto.

What is chutney?

Chutney is quite simply a preserve made with vinegar, sugar and spices. Because of vinegar, it has a more acidic flavour compared to other sweet preserves such as jam. Originally from India, it has become a popular condiment around the world. There are endless variety of chutneys from both fruits and vegetables that go alongside different dishes.

Fig chutney ingredients:

Typically, aside from the main ingredient chutney contains vinegar, sugar and a selection of curated spices.

Vinegar: any good quality vinegar with at least 5% acidity works well in a chutney. For fruit chutneys, I like to use a fruity vinegar that complements the primary flavour. For instance, in this recipe you can use fig vinegar, apple or pear vinegar.

Sugar: along with the vinegar, sugar is used to preserve a chutney. Brown sugar gives more intensity to the colour which is often preferred.

Spice: the selection of spices depends on the main ingredients and personal preferences. For this fig chutney I used a combination of warm, sweet cinnamon and cloves with fresh and floral green cardamom and woody nutmeg.

Enjoy this fig chutney alongside white meats, upgrade your charcuterie board or serve alongside this indulgent Baked Camembert with Honey and Fig Chutney!