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Fresh Fig &
Ginger Chutney



Yield: 5 350g Jars


850 g  fresh figs, chopped

400 g  dried figs, chopped

200 g Raisins

3 large  red onions, finely chopped

3 medium apples

40 g fresh gingerroot, cut into fine matchsticks

2 teaspoons  ground allspice

1 pinch dried chili pepper flakes

2 teaspoons finely grated lemon zest

700 g  demerara sugar

2 teaspoons  salt

800 ml  red wine vinegar

2 teaspoons  fresh ground black pepper




1. Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.


2. Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).


3. Spoon into sterilized jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.


Allspice Substitute:

Yields: 1 teaspoon

1/2 teaspoon cinnamon

1/2 teaspoon cloves or 1/4 teaspoon clove

1/2 teaspoon nutmeg or 1/4 teaspoon nutmeg

Serving Suggestions:
Cheese Plater, Raclette, Pork Chops 
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