Figs are the perfect base for chutney as they are sweet when fully ripe. With the zing of ginger and the kick of chilli this chutney is a real flavour bomb. You can adjust the heat to your liking - add more chilli if you like it hot or tone it down with a pinch of piment d'Espelette for a milder version. Ginger has a very distinctive flavour. It is used sparingly in the recipe but if you're not a fan, you can also leave it out.
What to Serve with Fig Chutney
Fig chutney is very versatile and can be used with many dishes. It goes well with roasted meats like pork or lamb, as it's sweet and tangy. It’s also great with grilled vegetables or as a spread in gourmet sandwiches. For a simple but elegant starter, serve it with crusty bread and a selection of French cheeses.
The Best Cheeses to Serve with Fig Chutney
When it comes to cheese and fig chutney, go for creamy, tangy or sharp cheeses that will complement the sweetness of the chutney. Brie, Camembert and Goat cheese are great for a soft and creamy contrast. Blue cheeses like Roquefort also work well, their bold flavours balancing the sweetness of the chutney.
How to Store Fig Chutney
Store fig chutney in an airtight container in the fridge. It will last up to 2 weeks. For longer storage, you can sterilize jars and store the chutney in them. It will last up to 6 months in a cool, dark place. Always refrigerate after opening and use a clean spoon to avoid contamination.
How to Tell if Figs are Ripe
Ripe figs are soft to the touch, with a little give when you press them gently. They should smell sweet and rich and may even ooze a little juice from the base. Ripe figs will have slightly wrinkled skin and a deep, even colour. Avoid figs that are too soft or have a sour smell, as that means they’re overripe.
Some Extra Tips for the Recipe
Add a splash of Armagnac or red wine during the simmering process for a bit of extra depth. Mash some of the figs slightly while cooking if you prefer a chunkier texture, leave others whole for variation.
Preparation time
25 min
Ingredients For
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x 10
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20 g
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50 ml
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x 2
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Preparation
1
Figs are perfect for chutney because they are sweet enough when fully ripened and go wonderfully with fiery ginger and chili. You can turn the heat up or down according to taste. If you prefer something milder, it's fine to leave out the chili or just add a pinch of piment d'Espelette. Ginger has a distinctive flavor. It is used sparingly in the recipe but if you're not a fan, you can also leave it out.
2
Add the shallots and garlic to a pan and sweat in olive oil. Then add the ginger and chili. Sweat for a further 2-3 minutes.
3
Add the figs and the brown sugar, allow to simmer for 3-4 minutes, then deglaze with the balsamic. Remove the thyme leaves from the stem and add these to the figs, followed by the lemon juice. Allow to simmer on a medium heat, uncovered, for 15 - 20 minutes. Stir occasionally. Reduce the liquid almost completely. Season with salt.
Transfer to a bowl and allow to cool.
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