Simple fig chutney

It’s fig season. The shops and markets are full of them and many of us are lucky to find them growing wild on our walks and rambles around the P-O.  Rich in minerals,  a good source of potassium, manganese and iron, figs  also contain vitamins A, B and C and a decent amount of fibre.

Figs in September

Pick them ripe from the tree, as they don’t ripen well once picked A very firm fig is not ripe and will not properly ripen further. They also have a very short shelf life, so you should eat or freeze them within seven to 10 days of harvesting…. or make them into this delicious and simple fig chutney which will keep for months..


☞ 13 – 15 fresh figs

☞ 150ml balsamic vinegar

☞ 100ml red wine vinegar

☞ 300g soft brown sugar

☞ zest and juice of 1 lemon

☞ 2 red onions (sliced thinly)

☞ 2 teaspoons mixed spice

☞ 10g fresh grated root ginger, or 1 teaspoon of dried ground ginger

☞ 1 tablespoon of olive oil

Choc and Fig Ganache Cake


☞ Remove the stalk from the figs and cut into quarters..

☞ Heat the oil in a large pan over a medium heat and fry the onion for 5 minutes until soft and slightly caramelised.

☞ Add all the other ingredients to the pan except for the figs, season with salt & pepper, bring to the boil, and simmer for 30 minutes.

☞ Once the liquid has reduced to syrup, add the figs and cook for a further 15 minutes, stirring occasionally.

☞ Pour into sterilised jars, and allow cooling.


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